Asian Spiced Kedgeree (6)
Ingredients
Instructions
  1. Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF. Pour 500ml / 2 cups of cold water into a roasting dish, add the lime leaves and then the salmon. Cover the dish with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender.
  2. Remove the dish from the oven and drain the liquid off into a jug. Keep the fish warm simply by replacing the foil on the dish.
  3. Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil . Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and fragrant . Add the rice and stir with a wooden spoon so that it’s all well coated.
  4. Pour in the reserved liquid from the jug (about 500ml / 2 cups) – and stir before covering with the lid and cooking gently for about 15 minutes. You may need a heat-diffuser.
  5. At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a tea towel and then replace the lid. Just before you want to eat, drain off any extra liquid that’s collected in the dish with the salmon, then flake the fish with a fork.
  6. Add to it the rice, eggs, coriander, lime juice and a drop or two of fish sauce. Stir gently to mix – I use a couple of wooden paddles or spatulas – and taste to see if you want any more lime juice or fish sauce.
  7. Sprinkle over the zest from the two juiced halves of the lime and serve.