Brown sayyadieh fish stock
1. Boil the fish stock and simmer.
2. In a frying pan, fry the sliced onions gently until they become very dark in colour but do not let them burn.
3. Strain and place the brown onions in the fish stock.
4. Repeat the process with the remaining onions.
5. Gently simmer for an hour until the stock is dark brown.
6. Strain the fish stock, cool and use as required.

Taratour sauce with tomato, parsley & pine nuts
1. In a blender, add all liquid ingredients, tahini, lemon juice and stock together and blend.
2. Add the chopped tomato, chopped parsley and pine nuts.
3. Season with salt and pepper.

Brown Egyptian sayyadieh rice
1. Bring the fish stock to the boil and simmer.
2. Place the olive oil in a pot and add the Egyptian rice. Sauté with garlic, bay leaf, lemon peel and the ground cumin.
3. Deglaze with wine until it evaporates.
4. Add the fish stock. Mix and stir well.
5. Season with salt and white pepper.
6. Cook until the stock evaporates.
7. Taste and check seasoning.

Brown sayyadieh sauce
1. Heat olive oil in a saucepan and add the black peppercorns, bay leaf, garlic and cumin seeds.
2. Add the brown fish stock and boil until the fish stock is reduced by half.
3. Add cumin and lemon juice.
4. Taste for seasoning.
5. Adjust the thickness with arrow root or corn starch.
6. Strain and place aside.

Roasted grouper
1. Pre heat oven to 200°C.
2. Season the fish well on both sides.
3. In a sauté pan, gently fry the fish skin-side down, until they are lightly browned and place in the oven.
4. Cook for 5 minutes or until water begins to release from the fish.
5. Remove and place on a paper towel.

To Serve
1. Place the brown sayyadieh sauce on the bottom of the plate.
2. Add the sayyadieh rice in the middle.
3. Gently place the fish on top of the rice.
4. Garnish with lemon and lime zest.