Recipe

Smoked ocean trout kedgeree

May 31, 1976 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Smoked ocean trout kedgeree
  • 2 tablespoon olive oil
  • 1 large brown onion (200g), sliced thinly
  • 1 tablespoon brown sugar
  • 2 tablespoon malt vinegar
  • 4 green onions, cut into 3cm lengths
  • 2 clove garlic, crushed
  • 2 teaspoon mild curry powder
  • 4 cup (600g) cooked white medium-grain rice
  • 600 gram smoked ocean trout fillets, skinned, flaked
  • 1 cup (120g) frozen peas
  • 1 tablespoon lemon juice
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 4 hard-boiled eggs, quartered

Method

Smoked ocean trout kedgeree
  • 1
    Heat half the oil in large frying pan; cook brown onion, stirring, until soft. Add sugar and vinegar; cook, stirring, about 5 minutes or until onion is browned and caramelised.Transfer to small bowl.
  • 2
    Heat remaining oil in same pan; cook green onion, garlic and curry powder, stirring, about 3 minutes or until fragrant.
  • 3
    Return caramelised onion to pan with rice, fish, peas and juice; stir until heated through. Remove from heat; stir in parsley. Serve kedgeree topped with boiled egg.

Notes

You need to cook about 1¾ cups of white medium-grain rice to get the amount of cooked rice required for this recipe.

The Latest from Food To Love