Vital Recipe: Wild Salmon Kedgeree
We’re pleased to present another recipe by Syrie Wongkaew, who is the guide to Australian & New Zealand Food for About.com, as well as a freelance graphic designer and food photographer/stylist.
We found Syrie through her great blog, Taste Buddies.
Here’s how Syrie introduced this recipe on her blog:
There is something very special about Wild Sockeye Salmon and I try to use it as much as I can. It also goes particularly well in Kedgeree. Kedgeree is a rice-based dish that consists of curry power, flaked fish (traditionally smoked Haddock) and boiled eggs. It has its roots in a traditional Indian dish called Khichdi. The dish varies from region to region but is usually made up of rice, lentils and topped with fried onions.
Wild Salmon Kedgeree is certainly one of my favorite dishes as it is simple to make, healthy and delicious. I add coriander and parsley to my recipe and a Thai twist with some Nam Pla Prik (fish sauce with chili). I also serve a side of natural yogurt mixed with a little grated garlic, parsley and lemon juice.
A tip for the rice: it is best to cook it the day before and refrigerate it so it's cold and hard when you fry it. If the rice is too fresh, it will get soggy and break easily. It is also a good idea to cook the Kedgeree over a flame in a wok. This just speeds up the cooking and, like most fried rice dishes, their success depends on quick cooking.
Wild Salmon Kedgeree
1 fillet of Wild Salmon (or four 6 oz fillet portions)
2 free-range, organic eggs
2 cups Basmati rice
2 tablespoons of butter or ghee*
1 tablespoons organic extra virgin olive or macadamia nut oil
1 5 cm (2 inch) piece of ginger, grated
1 medium white onion, diced
2 cloves of garlic, minced (or organic garlic granules)
1 tablespoon curry power
1 tablespoon mustard seeds
2 organic bay leaves
2 tomatoes, chopped
1 lemon, juiced
1/4 chopped coriander leaf (cilantro)
1/4 chopped parsley
2 tablespoon of Thai fish sauce (optional)
1 chili pepper, finely chopped (optional)
*ghee is clarified liquid butter, and can be substituted with regular melted butter.
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