GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Rice is my first love and curry is my second, enter my all time favourite combination. With an egg people!!
Prep Time: 10 mins
Cook time: 20 mins
400 g smoked fish (hoki or white fish)
2 bay leaves
4 black pepper corns
30 g butter
1 tbsp olive oil
1 garlic clove, crushed
1 tbsp ginger, grated
1 tbsp curry powder (mild)
1 red chilli, deseeded and diced
1 onion, peeled and sliced
2 cups basmati rice, cooked and cold
2 tbsp chives, finely chopped
2 tbsp, coriander, finely chopped
6 poached eggs
lemon wedges to serve
Place your hoki skin side up in a large saucepan, cover with boiling water, throw in your bay leaves and peppercorns and simmer for 5 minutes. Drain, keep the fish stock and allow to cool.
In a large frying pan, over a medium heat, melt your butter and oil. Mix your garlic, ginger, curry powder and chill together and add to the pan. Cook gently for 2 – 3 minutes until the mixture is bubbling and fragrant then add the onion. Cook together until the onion is soft and translucent and the smell is amazing. You may need to add another dash of oil, chuck in your rice and coat well with the spicy onion mixture.
Flake your fish discarding any skin and bones and toss gently through your rice, with half the chopped herbs. If your rice seems a little dry, pour in a little of the fish stock. Taste and season, mix well then cover for 5 minutes to allow all those amazing flavours to come together.
While your rice is still cooking, fill a large frying pan with water, bring to the boil, reduce to a simmer. Carefully break your eggs into the water and gently lap the hot water over the yolk until the whites are firm, but the yolk nice and runny. Drain most of the water off.
Remove the lid from your rice, spoon into warm serving dishes, arrange your eggs over the rice then sprinkle over the remaining herbs and serve with a wedge of lemon.
Jax Says : Although a very simple dish, this is full of flavour and a fabulous alternative brunch dish. Great for vegetarians / vegans alike if you just leave out the fish!
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…