Fish Kedgeree
By Esther Boateng
Why wait until St. Patricks’ Day to enjoy this fragrant rice dish? Make it tonight. Gather a few kitchen staples: rice, vegetable powders, eggs, and seasonings, and get cracking. Add cooked rice to the steamed fish and onion mixture and serve with boiled eggs and green beans or peas.
Fish Kedgeree
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Category
Main
Servings
2
Ingredients
1 lb. haddock or cod
- 1 onion, sliced
-
2 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
-
1 tsp. Dr. Cowan’s Garden Ashitaba Powder
-
1 Tbsp. Dr. Cowan’s Garden Organic Leek Powder
-
1 tsp. Dr. Cowan’s Garden Wild Ramp Powder
-
1 tsp. Dr. Cowan’s Garden Organic Turmeric Powder
-
2 tsp. Dr. Cowan’s Garden Organic Winter Squash Powder
- 1 cup Carolina Gold Rice or rice of choice (sprouted and cooked)
- 1/4 tsp. nutmeg powder
- Pinch cardamom powder
- 1/2 tsp. cinnamon powder
- 1/3 + cup bone broth
- 1/2 cup cooked green beans or peas
- 2 eggs, boiled
Directions
Cut fish into small chunks and set aside.
- Peel and slice onion.
- Add ghee and onion to a moderately heated frying pan or wok.
- Sauté for a few minutes until tender.
- Add seasonings, vegetable powders and bone broth, and stir.
- Place fish cubes on top of the onion mixture.
- Steam fish for approximately 8 minutes or until it’s cooked and no longer translucent.
- Add cooked rice to the mixture and stir.
- Stir in the green beans or peas if you are using them.
- When the green beans/peas are sufficiently warm, remove from the heat.
- Serve kedgeree with chopped boiled eggs.
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