ASIAN KEDGEREE
ASIAN KEDGEREE
Asian Kedgeree
Serve: 2
Ingredients:
120 gram Thai jasmine rice(uncooked and washed)
120 gram Smoked Whitefish
60 gram Onion-finely chopped
5 gram Butter
4 gram Coriander-chopped
2 clove Garlic-finely chopped
4 leaf Kaffir lime leaf
2 Hard-Boiled egg
2 tablespoon Vegetable oil
1/2 teaspoon Ground turmeric
1/2 teaspoon Ground cumin
1/2 teaspoon Soy sauce
1/4 teaspoon Paprika
1.5 teaspoon Lemon juice
300 milliliter Water
Method
-Poach the smoked whitefish, kaffir lime leaves in the water until the fish cooked. Drain the fish broth in the measuring jug.
-Use the forks to chunky flake the fish and set aside.
-Gently fry the onion and garlic in vegetable oil until the onion turns translucent.
-Add the ground turmeric and ground cumin until the spices infused(approx 1 minute).
-In goes Thai jasmine rice and 250 ml of the fish broth, fold the ingredients well and put the lid on. Bring it to boil and simmer until the rice cooked. (Approx 17-20 minutes). Add a little water if required.
-Put the fish, butter, lemon juice, soy sauce, paprika, and chopped coriander into the rice pan. Fold all the ingredients together.
-Put the hard-boiled egg on top and serve immediately.
Tip:
– I used the soy sauce but you can replace it with the fish sauce too.
-Make sure you keep an eye on the rice while cooking as it is easily stick on the bottom of the pan. Add a little water if need be.
-Not sure what is Kedgeree. Click here Kedgeree
-Prefer rice dish that less fishy. How about a classic egg fried rice?
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