ASIAN KEDGEREE - Thai Food Made Easy
3803
page-template-default,page,page-id-3803,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-bridge,wpb-js-composer js-comp-ver-5.6,vc_responsive
 

ASIAN KEDGEREE

 

 

 

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

Asian Kedgeree

 

 

 

 

[do_widget id=a2a_share_save_widget-2]