Australian Table
Ingredients
Method
1.Heat canola oil in a large saucepan on medium. Cook onion for 5 minutes, stirring, until soft. Stir in curry powder and cook for 30 seconds, until fragrant.
2.Stir in rice and cook for 1 minute, until rice is well coated with flavour. Stir in chicken stock, cauliflower and green beans. Increase heat to high and bring to boil. Reduce heat to medium and cook, covered, for 5 minutes.
3.Add smoked kipper and cook, covered, for another 5 minutes, until rice is tender and stock is absorbed. Stir through flaxseed oil and coriander and serve with lemon wedges.
Smoked fish is first salted, then either “hot smoked” (cooked close to the heat source, becoming opaque) or “cold smoked” (not smoked close to the heat source therefore not heated, so it’s translucent). You can use other types of hot-smoked fish for this recipe too, such as salmon, trout, cod or mackerel.
Note
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