Until a year or so ago I’d literally never heard of Kedgeree, and until even more recently I didn’t realise people had it for breakfast, lunch or dinner – making it a super versatile dish. It can take a long time to cook from start to finish but i’ve adapted the recipe to make it speedy and delicious every time. Perfect for a midweek supper! This dish is also great because it’s packed full of essential low GI carbs and protein, making it ideal for after a workout. Another great benefit is the fact you can batch cook in advance and as long as you refrigerate appropriately.. this will be good to go for the rest of the week!
Ingredients (serves 2):
1 pack of microwaveable wholegrain rice (or you can get one of the mixed grain packs which could have buckwheat, quinoa or barley in for a slightly different flavour!)
2 white fish fillets (I’m using sea bass because it was on offer in Sainburys but anything you can get your hands on is good!)
1 red onion, finely chopped
1/2 litre of vegetable stock
2 eggs at room temperature (put them in a bowl of warm water for a few minutes if they’ve been in the fridge)
2tsp turmeric – this is absolutely packed full of health benefits!
1/2 tsp chilli flakes
2 garlic cloves, finely chopped
1 tsp coconut oil
Pinch of coriander to sprinkle
Any other veg you’d like to add – sweetcorn, peas, broccoli, mushrooms, peppers etc…
- Put your fish fillets in some foil and season, sprinkling over the chilli flakes and a squeeze of the lemon juice. Cook based on the instructions for your particular fish – obviously if they’ve been frozen it’ll take a little longer!
- Bring some water in a pan to the boil, add a little salt and carefully place in the eggs. Set yourself a timer for 6 minutes for these, when the time is up put the eggs into a bowl of ice cold water.
- In a pan, add the coconut oil and onion to gently soften and add the garlic towards the end. Then add in the spices and the lemon juice, mix and cook for a further minute.
- Add the rice to the pan along with any other veggies you want and add the stock. Mix well and leave to reduce down and thicken slightly.
- Once the fish is cooked, flake into the rice mixture, add some of the coriander and mix in – leaving it to cook together for another couple of minutes
- Serve out the kedgeree and carefully peel the soft boil eggs to place on top
Hope you enjoy this recipe, as always, tag me if you give it a try!