I’m feeling a teensy bit pleased with myself today because… LOOK WHAT I MADE LAST NIGHT!
What the heck is that I hear you cry..? It’s kedgeree! Well, kinda.
The Love Seafood team sent me some smoked whiting in my last Fish Fanatic pack. For this month’s family fish recipe they suggested making a traditional kedgeree, but neither OH nor I are overly keen on curry flavoured dishes, so I decided to take a gamble and improvise.
Instead of the curry powder and herbs and spices, I kept it simple – flaked smoked whiting, two cups of cooked brown rice, two diced medium-sized onions (cooked slowly to make sure they were nice and sweet), and four chopped hard boiled eggs.
I flung it all together, seasoned with pepper and salt, crossed my fingers, and TA DAH!
I worried it might be a bit bland, but the smoked whiting was so full of flavour it totally counteracted the simplicity of the dish. I’d never have thought of family fish recipe that used smoked fillets – in the past I’d always been put off by how, well, fishy it smelled – but once cooked it actually tasted completely different – rich, and warm, and delicious.
Even OH, who is very sceptical of seafood in general (a bad experience with shellfish 10 years ago – don’t ask…) said it was the best meal I’d cooked in ages. Score!
AND it’s really healthy too – a pretty much guilt-free family fish recipe.
READ: How to make pan-friend haddock with French beans and almonds
I love smoked fish (I’m from Grimsby though – it’s mandatory to love all fish) so might give this a try 🙂 x
You should! It was so quick and easy to make. I’ve always been so dubious of smoked fish, but this TOTALLY converted me!! x
This looks lovely, I need to make this. x
Thank you so much for linking this up!! Would the 2 cups of rice be cooked or not before adding?
I cooked it first… xx