In my two final years at uni, I shared a large flat with Heather and Jane one year and The Two Cathys the next. Both groups always made sure we had plenty of packets of Rice a Riso and plain rice in the cupboard to guarantee being able to feed starving fellow student friends who arrived just before meal time or lingered hopefully as activity in the kitchen began and the dinner hour approached. and of course they did the same for us at times.
Every experienced home cook or student flat dweller knows you can stretch any skillet meal and some other meals too by simply adding some or extra rice. Rice being a worldwide staple, it’s hardly surprising how many meals begin with rice.
Son Chef Ivan rang yesterday to confirm a recipe he remembered me making many times, and along with what I realised in our family we always referred to it as “the fish rice thing”. It’s one of my fall back recipes for a light lunch or a sunday night dinner in front of the TV serial.
It uses canned salmon because the brine in which the fish is presented adds a bit more flavour than the same amount of fresh salmon cooked. Plus and perhaps more importantly, that’s the way Mum always made it. Here in Uruguay if you can actually find canned salmon, it will be rather expensive. Canned tuna does ‘ok’ … but the tinned salmon is part of the tradition of our recipe, so when I see a few tins on a shelf I do buy them and save for the time when we really want the genuine thing. On the other hand, if you don’t have this tradition in the background, using a good quantity of fresh or frozen seafood like pulpa, mussels, pippies, and/or small scallops would give a very nice but different dish altogether.
- Mum’s Fish Rice Thing: For 2 people –
- Cook up about one cup dry rice, using the brine from the can of fish ( a 350gm size) as part of the amount of water necesary to cook your rice.
- Dice 1 large onion, saute in about 1 tablespoon butter, or more.
- Combine all ingredients, breaking up the fish into smaller pieces.
- Add lots of chopped fresh parsely, some lemon zest and freshly ground black pepper.
- Serve hot or cold, with lemon wedges, fresh bread and butter, Tabasco or light soy sauce. By itself it’s great – but it can be eaten with green salad; although as 55 years ago salad greens were strictly seasonal, we never had the fish rice thing with salad!
- Ivan reminded me you could add other things, like capers, and I suggested finely chopped celery. I imagine sliced fresh champignons would be nice, too, though probably next time I make it I will still stick to tradition!
Last evening he sent photos of what he actually did end up putting into it, saying “Added some diced parsnip (because I like the subtle flavour), diced celery, diced carrot, and peas. ” … and sent the following photos:
