Poached Cod and Egg over Rice
This is my take on a traditional Asian breakfast--filling, healthy and satisfying.
Author: Lemons & Anchovies
Recipe type: Breakfast
- 2 eggs
- 2 portions fish fillets (I used cod)
- Steamed rice
- Roughly 1 tablespoon no-salt seasoning
- 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
- 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.