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Kedgeree (Asian Spiced)

Serves 6

500ml cold water (for poaching the fish)
2 lime leaves, torn into pieces
4 salmon fillets (about 3cm thick), skinned and 750g in total
45g unsalted butter
1 teaspoon oil
1 onion, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
225 Basmati rice
3 hard boiled eggs (quartered)
3 tablespoons fresh coriander, chopped plus more for garnish
1 lime, juice and zest
1 teaspoon Thai fish sauce

Preheat oven to 220c. Pour water into a roasting dish, add lime leaves and then the salmon. Cover the dish with foil and cook in the over for 15 minutes. Remove the dish from the oven and drain the liquid off into a jug. Keep the fish warm.

Melt the butter in a saucepan and add the oil. Soften the onion in the pan and add the spices. Cook onion until slightly translucent. Add the rice and stir with a wooden spoon until rice is well coated with the spices. Pour in the reserved liquid from the jug (500ml) and stir before covering with a lid. Cook gently for 15 minutes. At the end of the cooking time, when the rice if tender, turn off the heat. Remove the lid and cover with a tea towel and then replace the lid. This will help absorb any extra moisture from the rice. It's also the best way to let the rice stand without it sticking together.


*photo of this dish is available on my food blog posting from 13 August 2007

Visit Heather Chase's website The Culinary Chase.


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