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:

Quickview
185k Calories
9g Protein
4g Total Fat
26g Carbs
3% Health Score
Limit These
Calories
185k
9%

Fat
4g
7%

  Saturated Fat
1g
9%

Carbohydrates
26g
9%

  Sugar
1g
2%

Cholesterol
164mg
55%

Sodium
4759mg
207%

Get Enough Of These
Protein
9g
20%

Selenium
20µg
29%

Manganese
0.5mg
25%

Vitamin C
12mg
15%

Phosphorus
150mg
15%

Vitamin B2
0.25mg
15%

Vitamin K
12µg
12%

Vitamin B5
1mg
11%

Vitamin B6
0.2mg
10%

Folate
36µg
9%

Iron
1mg
8%

Copper
0.15mg
7%

Zinc
1mg
7%

Vitamin B12
0.41µg
7%

Magnesium
26mg
7%

Vitamin D
0.91µg
6%

Vitamin A
299IU
6%

Vitamin B3
1mg
6%

Potassium
177mg
5%

Calcium
49mg
5%

Vitamin E
0.58mg
4%

Vitamin B1
0.05mg
4%

Fiber
0.71g
3%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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