- Serves: 1
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- chicken stock, enough to cover the kipper
- 1 whole kipper
- knob of butter
- banana shallots, finely chopped
- 1 cloves garlic, crushed
- 1/2 red chilli, finely sliced
- 2 cm piece ginger, peeled and finely sliced
- pinches curry powder
- 6 tbsp fresh peas
- 55 g basmati rice
- 1 egg
- splashes white wine vinegar
- squeeze lemon juice
- 2 tbsp finely chopped parsley
1. Gently heat the chicken to simmering point in a wide pan. Carefully poach the kipper for 4 minutes and leave to cool in the stock. Remove the skin and bones and keep the stock to one side.
2. Heat the butter in a pan and fry the shallot until softened, but not browned. Add the garlic, chilli, ginger and a good pinch of curry powder.
3. Meanwhile, flake the kipper and combine the kipper and peas in a bowl.
4. Check the volume of the rice by tipping it into a cup. Add the rice to the pan and stir. Measure double the volume of the reserved stock as rice, and add to the pan. Cover the pan with a lid and cook until the rice is tender and cooked through - about 10-15 minutes.
5. Meanwhile, heat a pan of salted water until boiling and add a splash of white wine vinegar. Reduce the heat to a simmer and crack the egg into the pan (or crack the egg into a cup and lower the cup into the water for a neatly poached egg). Cook until softly poached (about 3-4 minutes); then remove carefully with a slotted spoon and drain on kitchen paper.
6. Once the rice is cooked through, remove from the heat and stir in the kipper and peas. Add a squeeze of lemon juice and the parsley. Mix well and transfer to a serving bowl. Arrange the poached egg on top and serve.
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