Undyed smoked haddock is the basis of a classic kedgeree, given a twist with extra spice and the distinctive taste of coriander. A salad of peppery rocket, watercress, spring onions and radishes is just right on the side. Delicious!
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200g basmati rice
1/2 tsp turmeric
600ml boiling water
150g frozen sweetcorn
150g frozen peas
400g skinless undyed smoked haddock fillet, cut into 2.5cm chunks
40g butter, cut into small pieces
1 fresh green chilli, seeded and cut into rings
30g fresh coriander, leaves coarsely chopped
Method Prep:5min › Cook:20min › Ready in:25min
Hard-boil the eggs: Add the eggs to a pan of boiling water and cook for 10 minutes. Drain the eggs and put them into a bowl of cold water. Peel and coarsely chop.
Cook the rice: While the eggs are boiling, put the rice into a large pan and stir in the turmeric. Stir in the boiling water and bring to the boil. Stir once, reduce the heat to low and cover the pan. Simmer for 5 minutes. Meanwhile, grate the zest from the lemon, or use a zester, and put into a bowl. Cut the lemon into wedges.
Add the vegetables and fish: Sprinkle the sweetcorn and peas over the rice in the pan. Add the fish, spreading out the chunks evenly. Bring back to the boil but do not stir. When the water is bubbling steadily, reduce the heat, cover the pan tightly and leave to cook for 10 minutes. The chunks of fish should be opaque, firm and succulent, and the liquid should have been absorbed.
Assemble the dish: Scatter the butter over the fish, then fork all the ingredients together lightly. Divide among four warm pasta plates or large shallow bowls. Sprinkle with the chopped egg, chilli rings, coriander and lemon zest. Garnish with lemon wedges and serve.