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 and kaffir lime leaves in the water until the is fish cooked. Drain the fish broth in a measuring jug.
-Using forks flake the fish into chunks 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 infuse (approx 1 minute).
-In goes the Thai jasmine rice and 250ml of the fish broth, fold the ingredients well and put the lid on. Bring it to a boil and simmer until the rice is 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 soy sauce but you can replace it with fish sauce instead.
-Make sure you keep an eye on the rice while cooking as it easily sticks to the bottom of the pan. Add a little water if you need to.
-Not sure what Kedgeree is? Click here Kedgeree.
-Prefer a rice dish that is less fishy? How about a classic egg fried rice?
