The ‘Whoops!’ counter at my local ASDA rarely serves up much worth blogging about, but I always make a point of having a good nose through it regardless.
On a recent trip I picked up some steak mince (currently residing in the deep-freeze, awaiting a calling more exciting than spaghetti bolognese) and some smoked basa fillets. It speaks to the eating habits of our neighbours that, without fail, you can find basa adorned with a glorious bright yellow sticker in ASDA Reddish.
Like seemingly everybody else, we don’t buy fish with enormous regularity, but I figured this time they’d be worth every penny of their discounted £1.51 price tag.
For an Easter Monday brunch, I’m slinging them in with some store cupboard staples to make a simple kedgeree. The only things I needed to buy in were eggs.
Serves: 2-3 (hunger dependent)
Prep time: 5 minutes
Cook time: 30 minutes
- 2 smoked basa fillets
- 1 mug of white rice
- 1tsp curry powder (strength of your choice)
- 1/2tsp salt
- 1 egg (per person)
- 1 red onion, finely diced
- 1tbsp lemon juice (bottled will do)
- Poach the fish in water in a wide pan for a few minutes, until just cooked through. Remove from the water and let it cool enough that you can flake into pieces.
- While it’s poaching, boil white rice in a pan and, once cooked, drain and refresh with cold water to remove starch. This’ll keep it fluffy. Set aside.
- Separately, boil the eggs for 7 minutes, then removed and plunge into cold water (a mug will do). Remove the shells but leave whole until ready to serve.
- Fry the onion in a knob of butter to soften. After 5 minutes, add the curry powder and salt. Cook for a minute or so longer.
- Add another knob of butter, then tip in the rice and stir continuously to ensure it’s piping hot.
- Fold in the flaked fish and lemon juice, then plate up immediately.
- Top with the eggs (quartered) and some freshly-milled black pepper.