Smoked Coley Rice Salad

I have recently signed up to a monthly subscription from a company called Fishbox, which sends me a selection of sustainably caught fresh fish, that has already been prepared and filleted, each month. As a result I’m able to try a variety of new fish, as well as some less readily available favourites. I hadn’t tried coley before but it is a white fish very much like cod or haddock. It cooks in very much the same way, so if you can’t get hold of it, then use any other version of white fish instead. If this is something that interests you, then please get in touch for a discount code off your first box.

I love kedgeree, but I think of it as a warming and winter type meal. This version is definitely lighter and more summery. Its really easy and quick to make and only uses one pan which is a bonus. 

Print Recipe

Smoked Coley Rice Salad

Keyword

Cod, Coley, Fish, Rice, Rocket, Sugar Snap Pea, Tomatoes

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 1 tsp olive oil
• 1 onion
• 1 clove garlic
• 125 g basmati rice
• 300 ml fish stock
• 250 g smoked white fish, I used coley
• 150 g sugar snap peas
• 2-3 tomatoes depending on size
• 60 g rocket

Keyword Cod, Coley, Fish, Rice, Rocket, Sugar Snap Pea, Tomatoes Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 1 tsp olive oil 1 onion 1 clove garlic 125 g basmati rice 300 ml fish stock 250 g smoked white fish, I used coley 150 g sugar snap peas 2-3 tomatoes depending on size 60 g rocket

Instructions

To prepare:

1. Peel and finely dice the onion.
2. Peel and crush the garlic.
3. Weigh out the rice.
4. Make up the stock.

To cook:

1. Add the onion and garlic to a large lidded pan with the olive oil and heat over a medium heat.
2. Fry, stirring regularly for 3 minutes until the onion starts to soften.
3. Lower the heat right down and add in the rice and stir well.
4. Pour in the stock, stir and cover with the lid. Leave to simmer for 10 minutes.
5. Meanwhile cut the fish in to bite size pieces.
6. Have the sugar snap peas to hand.
7. Once the 10 minutes are up, give the rice mixture a stir and place the fish and sugar snap peas on top. Return the lid and leave to cook for another 5 minutes.
8. While this is happening cut the tomatoes in to small chunks, I usually do eighths.
9. Once the 5 minutes are up, check that everything is cooked, then stir through the tomatoes and rocket.
10. Divide it between 2 bowls and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.