Microwave Technologies Association

Kedgeree

450g smoked cod or haddock fillets
1 1/2 cups good Quality long grain rice
3 cups boiling water
1 chicken stock or vegetable stock cube
few drops sesame oil
1 heaped teaspoon turmeric
3 hard boiled eggs
handful of fresh parsley
50g butter

1. Wash the fish fillets and place in a shallow microwave proof dish or plate. Cover with cling wrap or a well fitting lid and cook in the microwave oven on MEDIUM HIGH power for 3 minutes until the fish is almost cooked - when pierced with a knife the flakes should fall apart.
   Remove from the oven and set aside.

2. Place the rice into a sieve and rinse under plenty of cold running water until the excess starch is removed. Place into a large microwave proof cooking pot with the boiling water, stock cube sesame oil and turmeric. Stir well and cook in the microwave oven on HIGH power for 10 minutes, sitrring twice during cooking. Stir again, reduce the cooking power to MEDIUM and continue cooking until all the water is absorbed for a further 5 minutes.

3. Meanwhile flake the fish into large pieces, roughly chop the egg and parsley.

4. When the rice is cooked, stir in the butter, then gently fold in the fish, egg and half the parsley turn out on to a large warm serving plate and serve immediately garnished with the remaining parsley.