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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Saudi Arabian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan on medium heat add butter, onions and garlic; cook until tender. Add Arabic spice mix, mix well. Carefully add fish and allow to cook halfway on each side until lightly pink-white. About 1 minute or less on each side. Remove fish/onion mixture and set aside. | 2. Add tomato paste and bullion cube to pan, cook a little then add rice and water. Carefully place fish mixture on top. Raise heat to high and allow to come to a full boil, cover and reduce to low. Allow to cook until rice and fish are thoroughly cooked. Depending on the thickness of the fish fillets and the rice type, adjust timing. | 3. Once done, arrange fish kabsa on a serving platter and decorate top with cilantro and pine nuts. | 4. Serve with a fresh salad. | 5. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish fillet	1	kg	cut	2340.0	174.1	137.5	121.6
water	1/2	cup		0.0	0.0	0.0	0.0
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
garlic clove	6			-	-	-	-
white onion	1		diced	60.0	14.01	1.65	0.15
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
water	3	cups		0.0	0.0	0.0	0.0
vegetable bouillon cube	1	vegetable		-	-	-	-
spice	1/2	tablespoon	mixed	7.89	2.1636	0.1827	0.2607
sea salt black pepper			ground	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
pine nut	1/4	cup	toasted	227.1375	4.4145	4.6204	23.0749
cilantro	1/4	cup		0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.