Trim and peel <quantity>1</quantity> shallot

Finely mince the shallot

Peel <quantity>1<unit>thumb</unit></quantity> of ginger

Finely mince the ginger

Peel <quantity>1</quantity> garlic clove

Crush and finely mince the garlic

Trim, scrape the seeds, and finely mince <quantity>½</quantity> jalapeño pepper

Finely chop <quantity>2<unit>tbsp</unit></quantity> of parsley

Peel the skin from <quantity>150<unit>g</unit></quantity> of smoked white fish and remove any bones

Make an ice bath in a medium bowl

Fill a medium-sized pot most of the way with water

Add <quantity>3<unit>tbsp</unit></quantity> of apple cider vinegar. Bring to a boil over medium-high heat

Gently place <quantity>6</quantity> eggs in the boiling water. Cook for 6 minutes until soft boiled. Transfer the eggs to the ice bath

Place a medium-sized pot on the stove and turn on the heat to medium-high. Drizzle with olive oil to coat the bottom of the pot

Add <quantity>¼<unit>cup</unit></quantity> of the minced shallots and cook until translucent

Add <quantity>2<unit>tbsp</unit></quantity> the minced ginger and stir

Add the minced garlic and stir

Add <quantity>1<unit>tbsp</unit></quantity> of curry powder. Stir to combine

Add <quantity>1½<unit>cups</unit></quantity> of jasmine rice. Stir to coat the rice with the ingredients

Add a mixture of <quantity>1½<unit>cups</unit></quantity> of chicken broth and <quantity>1½<unit>cups</unit></quantity> of water to the pan

Add salt to taste

Add <quantity>1</quantity> bay leaf and bring to a boil

Reduce the heat to medium-low to simmer. Put a lid on and cook for 12m until the liquid is absorbed and the rice is tender but still has some bite. Turn off the heat and fluff the rice

Peel the eggs

Fold in the smoked whitefish into the rice and stir to combine, slightly breaking up the fish

Add the minced jalapeño and the chopped parsley. Mix to combine

Squeeze the juice from <quantity>½</quantity> lemon into the rice

Season with salt and black pepper to taste. Mix to combine

Spoon the rice into a bowl to serve

Add a soft boiled egg on top and slice it in half. Season with a pinch of salt. The kedgeree is ready

Eat either hot or cold as a lunch, as a brunch, or even as a light dinner treat. Enjoy!