Ingredients for Fish Kabsa Saudi
- Fish Fillet
- 2 cups water
- 2 tablespoons tomato paste
- Garlic Cloves
- White Onion
- 1 ½ cups basmati rice, rinsed
- Vegetable Bouillon Cube
- Mixed Spice
- Salt & Freshly Ground Black Pepper
- 2 tablespoons butter
- 2 tablespoons pine nuts, toasted
- Fresh Cilantro
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fish Kabsa Saudi? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fish Kabsa Saudi
- Melt butter in a large pan over medium heat. Add chopped onions and minced garlic.
- Cook until onions are softened and translucent, about 5-7 minutes.
- Stir in the Arabic spice mix and cook for 1 minute, until fragrant.
- Gently add the fish fillets to the pan. Cook for 2-3 minutes per side, until lightly pink and opaque.
- Remove the fish and onion mixture from the pan and set aside.
- In the same pan, add the tomato paste and bouillon cube. Cook for 1 minute, stirring constantly.
- Add the rinsed basmati rice and 2 cups of water. Bring to a boil.
- Carefully place the fish and onion mixture on top of the rice.
- Increase the heat to high, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through and liquid is absorbed. (Adjust cooking time depending on the type of rice and thickness of fish fillets).
- Once the rice and fish are cooked, fluff gently with a fork.
- Transfer the Fish Kabsa to a serving platter.
- Garnish with chopped cilantro and toasted pine nuts.
- Serve hot with a fresh side salad. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
11g
Fat
41g
Carbs
28g