Sunday, April 3, 2016

Kedgeree

What the heck? Never heard of 'kedgeree', but I am always a sucker for trying something new! This meal is apparently quite popular in the United Kingdom, even for breakfast; and, basically, boils down to combing rice, veggies, fish, and eggs--almost like a fried rice meal!


This is a great option for leftover rice and other partially used vegetables waiting to mold in your fridge! I would note that several separate simple steps go into the culmination of this dish, but it is well worth the effort--you can save some time if you have extra skillets--but if not, one will do. 

 Time for a challenge, folks!!

And, if I failed to mention this before, Blue Apron is to thank for this great new recipe perfect for college cooking! The name 'Kedgeree' may be weird, but this makes easily 4 servings to share with friends--share a meal, feed a friend, no college kid hungry!

(Adapted from Blue Apron recipe)

Cod Kedgeree

Equipment:
Large non-stick skillet
Small saucepan, for rice unless you have some left over
Zester

Ingredients:
2 Cod fillets, salt and peppered on both sides
2 eggs, lightly beaten
1 cup cooked basmati or white rice
1 yellow onion, halved and thinly sliced 
1 lime, zested and then quartered
1/4 cup flour
1/4 medium cabbage, thinly shredded 
1" ginger, minced
Olive oil
Vegetable oil

Spices (depends on your flavor preference):
1/2-1 tsp ground ginger
1/2-1 tsp ground garlic
1/2-1 tsp ground coriander and/or cumin
Salt & Pepper


Instructions:
1. Wash your hands.
2. Cook rice, shred cabbage, slice onions, mince ginger, and zest lime.
3. Prepare the crispy onions:




  • Toss thinly sliced onions in 1/4 cup flour
  • Add 1/4" layer of vegetable oil to another skillet
  • In small batches, fry the onions until golden brown, remove to paper towels and salt.
  • Set aside until ready to serve.







4. In a large skillet over MED-HIGH heat, sear cod fillets on both sides in olive oil x 2-3 min until cooked. Set aside to cool before shredding.


5. Add 2 tsp olive oil and cook the shredded cabbage until lightly wilted. Salt & Pepper. Set aside.


6. Add ginger to skillet until fragrant.
7. Add slightly beaten eggs to the ginger and stir frequently.

8. Add cooked rice, shredded cod, wilted cabbage, zest, and spices. 



9. When ready to serve top a bowl of rice with the crispy onions.


Dig in!