How to make smoked herring (kipper) rice
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CreativityTranscript
00:00 Hi, so we're still on our Bok Choy Smoked Herring series.
00:16 We've made some smoked herring shred, we've made some smoked herring salad, and as promised,
00:24 I'm going to do some smoked herring rice.
00:27 That's rice, you can literally eat it like that because you've got your fish, you've
00:30 got your herbs, etc. in it, or you can eat it with fish or with something else.
00:35 And because we've got some more smoked herring, I think I'm going to add something as a sort
00:40 of bonus for you guys.
00:42 I'm going to do some smoked herring fritters, so stay tuned for the next video, that's what
00:47 we're going to make.
00:48 But for now, we're going to make the rice.
00:50 To make a smoked herring rice, simple.
00:53 This is what you need.
00:54 You've got a hot pan, a hot pot.
01:04 You've got your herring that you've kind of shredded but not too finely.
01:15 Then, you add onions, chilli, spring onions, all of this good stuff.
01:42 Cook it, cook it, cook it, and the flavours are developing quite quickly.
01:49 Really nice.
01:51 The only thing that I've not added yet is the garlic.
01:59 So you just crush that.
02:02 You still have to add some lime as well.
02:30 So we're adding the garlic, three cloves.
02:36 Really nice.
02:40 We add the lime, so it's going to start sizzling right here.
02:46 A crazy person.
02:49 Really hot and sexy dish.
02:56 And we add tomatoes.
03:01 Smoked herring.
03:05 Make it a bit sexier.
03:12 Then you lower the heat.
03:21 To a sort of medium heat.
03:30 Now that you've added some sex appeal to your dish, the next step is to add some rice.
03:43 So I've added around 250 grams, no, 500 grams of rice.
04:07 Don't forget to stir at this stage because if you don't, it will stay at the bottom of
04:13 the pan, of the pot, and your herring is not going to go evenly in the rice.
04:28 So you want everything to kind of be even and nice.
04:31 Remember the water that we boiled our smoked herring with and that we kept?
04:37 This is what we're adding to cook it.
04:43 You literally add enough to just about cover the rice.
04:50 If that makes sense.
04:51 You don't put too much water, otherwise it's going to be really sticky and not nice.
04:55 I don't like it when it's sticky and not nice.
04:58 As you can see, I've left it to simmer.
05:02 I'm going to leave it on a low heat for about 20 minutes and we'll come back and see how it looks.
05:10 [Music]