Category Archives: Fish

Day 17 – Kedgeree

I bought food a while ago that was in the sale as I can’t pass up a bargain. One of these bargains was smoked haddock so the obvious next dish had to be Kedgeree. I was late home from work so I cheated a little and bought microwave rice.

According to Wikipedia Kedgeree is either from India then brought to the UK or from Scotland to India to the UK again. I always thought it was Scottish though.



Smoked Haddock

1 small Onion

1 Tsp Cumin

1 Tsp Tumeric

1 Tsp Ground chilli

1 Tsp Curry Powder

2 Tbsp Creme Fraiche

2 Eggs



In a small pan boil the eggs for 10mins. While they’re boiling, poach the haddock in a separate pan for a few minutes. Remove fish and allow to cool. Put fish water to one side.


In a saucepan, add some butter and soften the onions. Stir in the chilli, tumeric, curry powder and cumin.


In one go add the flour and stir in. Remove from the heat before gradually adding the fish water. Stir constantly.


Flake in the fish straight in to the sauce and stir through gently so as not to break the fish up.


The recipe says to serve the fish ‘sauce’ over the rice but I’ve always had the rice mixed in.


And it’s done. It looks a lot darker than the photo but that might be the hot chilli.


This was so hot, hotter than I remember Kedgeree being. I did use hot chilli instead of medium chilli powder as we like hotter food. It was so good though, but not really what I was expecting when you Google images of Kedgeree.

Day 13 – Japanese Week Day 5 – California Uramaki

So Japanese week is nearly over. Sad times. Today’s offering isn’t truly ‘authentic’ Japanese Sushi, it’s more of a Western thing – hence California in the name.

Uramaki is Maki that is rolled inside out. The rice goes down first, then the nori, then the filling leaving the rice on the outside. The California bit refers to the filling of avocado and fish sticks seen in the many Sushi Lunch Deals supermarkets offer. [There are loads of other Western-Themed Maki which may crop up later this year.] The Uramaki is then rolled in toasted sesame seeds.



Sushi Rice

Nori Sheets

Crab Sticks


Sesame Seeds

Wasabi Paste

Most sushi consists of the same basic ingredients so this week has been easy as I already had plenty of sushi rice and the only real variation is in the filling. The rolling of the sushi was really what I wanted to test out this week so here goes. I’m also going to knock up a Bento Box with leftovers for my lunch too.


1. The start to making an Uramaki is exactly the same as if making a traditional Maki. Place the nori shiny side down and apply a layer of rice, gently spreading over the nori. This time though, leave a much larger gap at the edge.


2. Carefully flip the nori/rice over so the shiny side of the nori is facing up and the rice is touching the bamboo mat. About 2-3cm from the bottom edge of the nori, lay the filling.


3. Using the same method as with the traditional Maki, hold the filling in place and flip the bottom edge of the nori over the filling. Gently roll the bamboo mat upwards, tucking the clear nori in as you go.


4. With a wet knife, slice the Uramaki into 6-8 pieces and serve.


This was much much harder than the Maki, though both were easier than the first time I tried a while ago and I will be making sushi a lot more often as it seems quite healthy too – depending on filling. I hope to try and experiment with varying the rice as there must be a wholegrain version out there somewhere. You may notice the rice everywhere over the bamboo mat. That stuff got everywhere. Some videos recommend plastic wrapping the mat but it brushed of easily enough when washing. I did have to swap avocado for cucumber too as the stores only had the ‘wait 8 days to ripen’ ones in stock. Shame.

I would love some ideas for fillings too, as well as any ideas of a rice substitute I could use if there is one out there.

Day 10 – Japanese Week Day 2 – Tuna Maki Sushi

So now I have an overwhelming amount of sticky rice, it’s time to make some rolls. Nori = Seaweed Maki = Rolls.

I did cheat a little and bought a ‘Sushi Making Kit’ though really this was mostly for the rolling mat. The fact it came with all the necessary ingredients was simply a bonus. On with the roll.


Sushi Rice

Nori Sheets

Tuna Mayonaise




Now there’s not a huge amount to rolling sushi step-wise. Technique-wise it’s beyond. According to Youtube videos I watched to hone my rolling skills, Sushi Itamaes train on the job training in Sushi creation for anything as long as 20 years to gain this title. I doubt I’ll be crowned an Itamae anytime soon.

Tuna Maki

1. Place a sheet of Nori shiny side down on the bamboo mat. Make sure the mat’s sticks are horizantal to you.


2. Gently press a layer of rice over the sushi leaving a 3/4 inch gap at the top of the nori – pushing not mushing. Respect your rice.


3. About 1/2 inch from the nori edge nearest you, smear a horizontal line of wasabi. I put three lines at intervals as I love wasabi.


4. Along the line of wasabi, lay the tuna filling.


5. Ready to roll. Pinch the bottom corners of the nori, hold the filling in place with both middle fingers. Roll nori edge over filling to the rice on the top side. Using the mat, roll until only the clear edge of nori furthest away from you can be seen above the mat.


6. Gently squeeze along the length of the mat. Dampen the clear edge of the nori and roll the maki onto it sticking the roll shut.


7. Slice your maki.

Tah Dah.

I think I may have just made the fattest Maki Roll in the world. I watched a Sushi Rolling video by Epicurious and theirs looked like mine, their video also received a fair amount of negative comments regarding the authenticity of the roll. I then found a video, after my attempt was done, with a Japanese Chef on an American cookery show and her roll was perfect. I think the instructions on my Japan-easy kit weren’t hugely clear – especially concerning the “leave a bit of nori out of the mat” part. Her video was excellent and I will totally follow it next time.

TASTE – Rice was plain, blame previous Sticky Rice recipe for not telling me what to do with the salt, sugar and vinegar. As a whole was lovely and filling. Would prefer a larger selection and make a meal of it next time.

DIFFICULTY – Hard Hard Hard!! If Japanese Sushi chefs train for up to 20 years I doubt a London girl in the Welsh Valleys is going to produce anything stellar anytime soon. Arranging the filling is so precise, rolling more so. Does give me a good excuse to make more sushi though.

COST – Hmm. Sushi rice isn’t cheap, but I have seen alternatives used with the same effect for a fraction of the cost. I wanted to go authentic for the first go though. Filling, you make of it what you want – 80p cucumber veggie roll or 10quid super salmon roll. Nori is 3.99 for a pack of unknown sheet quantity. Ordering online or going to an Asian store that stocks larger quantities would be cheaper than buying from the general store where World Items are a speciality.

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