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
Rated 5.0 stars by 1 users
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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