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    • Spiced Rice with Kippers and Poached Eggs

    Mark Sharron
    Easy
    30 minutes
    4
    Amount Per Serving: Calories 654; Fat 39g; Carbs 50g; Sugars 0g; Fibre 1g; Protein 29g; Sodium 2.84g
    This dish contains beautifully runny eggs rather than hard-boiled eggs. A superb supper or breakfast.
    1 rating
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    Ingredients

    • 2 kipper fillets, about 650g total weight
    • 2 teaspoons whole coriander seeds
    • 2 teaspoons whole cumin seed
    • ½ teaspoon black peppercorns
    • Seeds from 2 to 3 cardamom pods
    • ¼ teaspoon turmeric
    • 1 teaspoon crushed chilli flakes
    • 2 tablespoons olive oil
    • 50g butter
    • 1 medium onion, finely chopped
    • 225g basmati rice
    • 600ml fish stock or water
    • 1-2 tablespoons chopped fresh coriander
    • 4 eggs

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Gently fold the kippers into rice and coriander. Cover and cook for another 2 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: On the plate, add the poached egg over the rice and sprinkle it with some black pepper.

    Frozen Kipper Products

    • Whole Manx Kippers 1kg

    • Kipper Fillets 2 Per Pack

    • Manx Kippers 3kg