18. April 2026
Spicy Rice, Kippers & Egg
This delicious combination is a perfect blend of flavours and textures, offering a hearty and satisfying meal. The smoky, salty richness of kippers pairs beautifully with the fragrant spiced rice, while the egg adds a creamy, comforting element that ties everything together. It's a dish that feels indulgent yet balanced, ideal for breakfast, lunch, or even a light dinner.
Ingredients (Serves 2)
- 2 Kipper Fillets
- 2 tsp Whole Coriander Seeds
- a pinch of turmeric, salt and pepper
- 1 tsp chilli and chopped coriander
- 2 tbsp olive oil
- 1 medium onion
- 125g Basmati Rice
- 300ml Fish Stock
- 2 eggs
Instructions
- Put the kippers in a pan and warm through for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the pan while you start the rice.
- Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
- Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
- Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.