[Recipe 1] FISH WRAPS with CHILLI SLAW and CRUNCHY NOODLES transforms into
[Recipe 2] KEDGEREE
We’re back to school and work today after our two-week Easter break. We’ve had such a lovely time over the last week. Lots of crafting; including mini concrete mushrooms for the garden; a Barry Gibb beard; and a huge surrogate stuffed mother cat softie for our kitten. Squeezed in a trip to the beach, Kid’s Comedy Club at the Melbourne Comedy Festival and a visit to the Zoo. Melbourne readers – you must get to the Zoo ASAP to see baby Dewi the orangutan; and Sanook the baby elephant. We were mesmerised by Dewi for over an hour. He is hilarious. Little Sanook was closely guarded by his herd, and was divine. There were lots of ooohs and aaahs from the crowd; and a lady behind me was in raptures, repeating ‘Oh bless, oh bless, oh bless’ in a disturbingly deep voice, mantra-style in my ear.
The last week has seen a conga-line of quick and easy dinners; including a ripper Spaghetti with white anchovies and capers, from the Bartolini kitchens; and fish wraps with chilli slaw and crunchy noodles. These wraps are one of my 8-year old’s favourite dinners, so I figured it was about time I blogged ‘em. I even have a cheat’s version of this meal up my sleeve, for when we’re on holidays (see tips below the recipe).
Fish and chilli slaw are perfect partners in a wrap. By cooking a bit of extra fish, you can whip up a beautiful kedgeree for dinner the next night. That’s your two recommended fish meals a week sorted!
Kedgeree is a traditional English breakfast dish from colonial India, but it’s also fabulous for dinner; and frankly, I’m not a fan of fish for breakfast anyway. It commonly uses haddock, but it’s a great meal for using up leftover fish of any variety; and is super quick to throw together, particularly as it uses daggy old curry powder, instead of a bunch of different spices. We love it. Oh, the fresh limes are a must, adding a good dash of zing, so don’t omit them.
Ingredients (serves 4 for 2 meals):
750g (1½ lb) King George whiting, flathead, gurnard or other firm white fish fillets
¾ cup plain (all-purpose) flour for dusting
1 tablespoon olive oil for frying
Mountain bread wraps or tortillas, to serve
Chilli slaw with crispy noodles, to serve (♦ plus 1 extra grated carrot for the kedgeree)
Place fish fillets in a large lidded container with the flour. Seal and shake gently to coat. Remove fish, shaking off excess flour. Refrigerate, covered, until required.
Heat oil in a large heavy-based frying pan over medium heat. Fry the fish fillets in batches for about 2–3 minutes each side, until light golden brown. Drain on kitchen paper.
♦ Reserve 2 cups cooked fish for the kedgeree.
Serve each wrap or tortilla with one or two fish fillets and a good mound of chilli slaw. Roll to enclose, and serve immediately.
- Reserved cooked fish should be placed in the fridge as soon as it has cooled. It will keep refrigerated for up to 2 days.
- Fussy kid tip: my 5-year old isn’t a fan of coleslaw so I serve his fish wraps with avocado and grated carrot.
- 5-minute vacation dinner: When we’re away on holidays I mostly stay away from the kitchen. I make a cheat’s version of these wraps with a store-bought pack of pre-chopped coleslaw ingredients and grilled fish fillets from the fish n’ chip shop!
[Recipe 2] Kedgeree
Ingredients (serves 4):
1 tablespoon olive oil
1 small brown onion, finely chopped
♦ 1 reserved grated carrot
1 tablespoon mild curry powder
2 tomatoes, skinned, deseeded and chopped
♦ 2 cups reserved cooked fish, flaked
3 cups cold cooked basmati rice (you’ll need 1 cup uncooked rice*)
1 cup cooked fresh or frozen baby peas
3 hard-boiled eggs
Lime wedges, to serve
Chopped parsley, to serve (optional)
Heat oil in a large heavy-based frying pan over medium heat. Cook the onion and reserved carrot until the onion is soft and transparent (about 5 minutes); then add the curry powder and tomatoes and stir until fragrant.
Add the reserved fish, cooked rice and peas to the pan. Cook gently for 3–5 minutes, turning frequently with a spatula, until heated through.
Divide kedgeree amongst four serving bowls. Quarter the eggs and arrange on the kedgeree. Serve at once with lime wedges for squeezing.
- * You’ll get a better result with this dish if you use refrigerated cooked rice. The rice can be cooked up to 2 days in advance, and refrigerated until required. 1 cup uncooked rice yields 3 cups cooked rice. Cooked rice can also be frozen and defrosted overnight in the fridge. Break it up with a fork before using.
- Rinse your rice well and drain before cooking, if you’re using the absorption method.
- You can par-boil the tomatoes for peeling in the same pot as your rice. Peeled and de-seeded tomatoes will keep in the fridge for up to 2 days.
- Fussy kid tip: you can dial the curry powder up or down according to taste. Children’s portions can be placed in a sieve and rinsed before serving – my 5-year old happily wolfs down rinsed kedgeree!