KIPPER KEDGEREE

1x 175g (6oz) Kipper Fillet, skinned & cubed
75g (3oz) long grain rice
225ml (8fl oz) boiling water
15g (4oz) broccoli florets
1 hard boiled egg, chopped
Salt & black pepper

 


 

Microwave power: 800 watt
1. Place the rice and water in a suitable bowl, cover & cook on high for 7-8 mins, stirring once. Leave to stand.
2. Melt the butter in a suitable dish for 30 seconds, stir in the broccoli. Cover & cook on high for 1 minute.
3. Stir in the fish, cover and cook on high for a further 2 minutes
4. Stir in the rice and add the egg. Cover and cook on high for 2-3 minutes or until piping hot.
5. Leave to stand for 2 mins, season before serving


Photograph & recipe courtesy the
Sea Fish Industry Authority