Poached Cod and Egg over Rice
Need a gluten free, dairy free, and pescatarian side dish? Poached Cod and Egg over Rice could be an excellent recipe to try. This recipe makes 2 servings with 186 calories, 10g of protein, and 5g of fat each. For 81 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 15 minutes. 15 people have made this recipe and would make it again. This recipe from Lemons and Anchovies requires cooked rice, salt, water, and juice of lemon. With a spoonacular score of 33%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Poached egg with spicy rice, Miso Soup With Rice & Poached Egg, and Roasted Veggies and Rice Noodles with Poached Egg.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
Steamed rice
2 eggs
2 servings fish fillets (I used cod)
Juice of half a lemon
salt
Chopped scallions for topping
Roughly 1 tablespoon no-salt seasoning
Soy sauce, for drizzling over rice
1 - 1¼ cup water (for poaching)
Furikake (Japanese rice seasoning; available at any Asian store)
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. To poach the eggs: I use an egg poaching tray with room for three eggs. It fits perfectly in my 8½-inch fry pan.
2. 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.
3. 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.
4. Serve warm.
Nutrition Information:
covered percent of daily need
