Poached Cod and Egg over Rice
Prep time
Cook time
Total time
This is my take on a traditional Asian breakfast--filling, healthy and satisfying.
Author: Lemons & Anchovies
Recipe type: Breakfast
Cuisine: Asian
Serves: 2
Ingredients
- 2 eggs
- 2 portions fish fillets (I used cod)
- Steamed rice
- Roughly 1 tablespoon no-salt seasoning
- salt
- 1 - 1¼ cup water (for poaching)
- Juice of half a lemon
- Chopped scallions for topping
- Furikake (Japanese rice seasoning; available at any Asian store)
- Soy sauce, for drizzling over rice
Instructions
- To poach the eggs: I use an egg poaching tray with room for three eggs. It fits perfectly in my 8½-inch fry pan. Add about 1 cup water to the pan and bring to a boil. Break the eggs into the poaching tray and put in the pan with boiling water. Reduce heat to medium or medium-high, cover the pan with a domed lid and wait about 5 minutes. This should be enough time for the egg whites to set while the yolks stay soft. Transfer tray out of pan but don't discard the water.
- To prepare the fish: In the same pan that you used to poach the eggs and using the same water (add a bit more if the water reduced to less than 1 cup), add a couple pinches of salt, the no-salt seasoning and the juice of about half a lemon. Bring the water to a simmer then add the fish pieces. Cover again with the domed lid and depending on the size and thickness of your fish, they should be done in about five minutes. Turn over the fish halfway during cooking if the water doesn't cover them completely.
- Assembly: Top the fish and egg on steamed rice seasoned with furikake and chopped scallions. Serve warm.
Laura (Tutti Dolci) says
Beautiful palette in these photos, Jean! Love the sunny yellow, what a welcoming way to start the day!
Lisa (Authentic Suburban Gourmet) says
So loving this! Your photos are mouth watering. Such a simple treat with terrific flavor. Nicely done Jean!!
The Café Sucré Farine says
What a fun, unique and delicious sounding breakfast! Do you have any vacancies at your Japanese B&B? I’ll be the first to check in!
Nami | Just One Cookbook says
Yeah only thing we need is the view!! Your egg over rice is perfect, Jean! The egg yolk running into rice… I know some people don’t like non-cooked egg yolk, but when it’s so fresh… it’s amazing. I pour a tiny bit of soy sauce too. HEAVENLY. I love the way you prepared. I can eat this every single day!
lemonsandanchovies says
Silly me! The soy sauce is a must and it’s the way I ate it today, twice! Will update post. 🙂
Rosa says
Simply gorgeous! That egg is perfect.
Cheers,
Rosa
Anna @ Crunchy Creamy Sweet says
So gorgeous! It’s such a Springy dish! Love the photos, Jean!
Kankana says
That’s a sunning meal Jean and I love runny soft eggs!
Patty says
Love your Japanese breakfast- plus all the soft yellows to go with the poached egg and lemon slices-I can see why you were craving this one;-)
Elissa Marcuson says
This looks amazing!
Roxana | Roxana's Home Baking says
we’re planning on going to Hawaii this year, now after reading your post I wish I could pack right at this minute. your photos are stunning, I can’t wait to have egg over rice, never tried this combo
Erin @ Dinners, Dishes and Desserts says
I will admit Japanese breakfast make me nervous for our trip there in a couple months. I am not a huge breakfast person anyway, but the idea of having fish and miso soup put me on edge 🙂 But this is just gorgeous, and I am not sure it would matter what time of day it is!
Magic of Spice says
Sounds like a great way to start the day! Lovely recipe and as always gorgeous photos!
Jen Laceda @ Tartine and Apron Strings says
Love vibrant yellows and whites in your images. It makes me smile and think of summer mornings! The only thing I need to do is go on a vacation so I can eat something as delicious as this. At leisure.
Suzanne says
This dish looks nice and light but beautiful with the lemon yellow color, wish I had some right now.
suzanne Perazzini says
You have made this breakfast look so incredibly pretty and wholesome. i am fortunate enough to live with a view over the Pacific Ocean. I must remember to not take it for granted.