Asian Spice Kedgeree
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Ingredients
- 2 1/4 c. water for poaching the fish
- 2 lime leaves, torn into pieces (gourmet market kefir lime)
- 4 salmon filets (approx 1 inch thick), preferable organic, skinned, about 1 1/2 lbs. total
- 3 T. unsalted butter
- 1 t. oil
- 1 onion, finely chopped
- 1/2 t. ground coriander
- 1/2 t cumin
- 1/2 t. numeric
- 1 c. balsamic rice
- 3 hard boiled eggs, quartered
- 3 T. chopped cilantro, plus more for sprinkling
- juice and zest of a lime, plus more lime for serving
- fish sauce (nam pla) to taste
Instructions
- Preheat oven to 42Pour water into a baking dish, add lime leaves and salmon.
- Cover pan with foil and cook for 15 min.
- Drain off liquid into a pitcher and cover fish again to keep warm.
- Melt the butter in a wide heavy saucepan, adding oil to keep from burning.
- Soften onion in the pan, add spices, and sauce until translucent.
- Add rice and stir with wooden spoon to coat.
- Add in reserved poaching liquid and about 2 1/4 cups and stir a bit.
- Cook gently 15 minutes.
- When rice is done, remove lid, cover with a dish towel and replace the lid.
- 2 1/4 c. water for poaching the fish
- 2 lime leaves, torn into pieces (gourmet market kefir lime)
- 4 salmon filets (approx 1 inch thick), preferable organic, skinned, about 1 1/2 lbs. total
- 3 T. unsalted butter
- 1 t. oil
- 1 onion, finely chopped
- 1/2 t. ground coriander
- 1/2 t cumin
- 1/2 t. numeric
- 1 c. balsamic rice
- 3 hard boiled eggs, quartered
- 3 T. chopped cilantro, plus more for sprinkling
- juice and zest of a lime, plus more lime for serving
- fish sauce (nam pla) to taste
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