A savoury steamed egg custard set just firm enough to hold a spoon, with soft flakes of white fish, peas and grated carrot through it, and rice alongside.
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Prep 10 minCook 25 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
130 g white rice (dry)
3 eggs (153 g, shelled)
200 ml reduced-salt chicken or vegetable stock (200 g)
150 ml water (150 g)
200 g skinless white fish fillet, cut into 2 cm pieces
80 g frozen peas
60 g carrot, finely grated
20 g unsalted butter
6 g chives, snipped
0.5 g iodised table salt
Ground black pepper, to taste
Method
Rinse the rice, put it in a small pan with 260 ml water and a tight lid, bring to the boil, then cook on the lowest heat for 12 minutes and rest off the heat for 10 more. It finishes soft at about 365 g, with no draining.
Beat the eggs with the stock, water and salt until there are no streaks of white left, then skim off the foam and strain the mixture through a sieve into a shallow heatproof dish. Foam left in sets pitted instead of silky.
Scatter the fish, peas and carrot evenly into the dish.
Cover tightly with foil and steam over gently simmering water for 15-18 minutes, until the custard wobbles as a single piece and a knife slid into the middle comes out clean. Keep the water at a bare simmer: a hard boil makes the custard rubbery and full of holes.
Check the fish flakes apart under the edge of a spoon, then melt the butter over the top, scatter with chives and grind over pepper. Serve with the rice.
Safety and storage
Cook to
63°C / 145°F in the centre (fish)
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool and cover within two hours, split large amounts into shallow containers, and reheat until steaming hot, at least 60°C.
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Workflow option
Move non-heat preparation to a seated workstation
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Trade-offs
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A dish whose texture follows from its method rather than from removing foods, relevant to the essay on cause and consequence.
Steamed Egg Custard with White Fish & Peas
Serves 2 · Prep 10 min · Cook 25 min
A savoury steamed egg custard set just firm enough to hold a spoon, with soft flakes of white fish, peas and grated carrot through it, and rice alongside.
Ingredients
130 g white rice (dry)
3 eggs (153 g, shelled)
200 ml reduced-salt chicken or vegetable stock (200 g)
150 ml water (150 g)
200 g skinless white fish fillet, cut into 2 cm pieces
80 g frozen peas
60 g carrot, finely grated
20 g unsalted butter
6 g chives, snipped
0.5 g iodised table salt
Ground black pepper, to taste
Approximate per serving
2279 kJ / 544.8 kcal · protein 36.5 g · carbohydrate 53.9 g · fibre 4.3 g · fat 19 g · sodium 546 mg
Method
Rinse the rice, put it in a small pan with 260 ml water and a tight lid, bring to the boil, then cook on the lowest heat for 12 minutes and rest off the heat for 10 more. It finishes soft at about 365 g, with no draining.
Beat the eggs with the stock, water and salt until there are no streaks of white left, then skim off the foam and strain the mixture through a sieve into a shallow heatproof dish. Foam left in sets pitted instead of silky.
Scatter the fish, peas and carrot evenly into the dish.
Cover tightly with foil and steam over gently simmering water for 15-18 minutes, until the custard wobbles as a single piece and a knife slid into the middle comes out clean. Keep the water at a bare simmer: a hard boil makes the custard rubbery and full of holes.
Check the fish flakes apart under the edge of a spoon, then melt the butter over the top, scatter with chives and grind over pepper. Serve with the rice.
Safety and storage
Cook to
63°C / 145°F in the centre (fish)
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool and cover within two hours, split large amounts into shallow containers, and reheat until steaming hot, at least 60°C.
Real meals made mechanically easier to eat when chewing hurts. That is a texture and eating-mechanics job rather than swallowing (dysphagia) guidance, and it is not a treatment for TMD itself.
