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Broiled Fish with Rice

Broiled fish served over boiled rice with a sauce of egg yolk, oil, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and olive match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,994 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Broiled Fish with Rice

Ingredients

Directions

Prepare the fish

  1. Clean the fish and cut them in half lengthwise.

  2. Season the fish with salt, pepper, and rub with oil or butter.

Cook and serve

  1. Broil the fish over hot coals, turning two or three times for even cooking.

  2. Remove from the fire and place on a platter over a bed of warm, boiled rice.

Make the sauce

  1. In a bowl, beat the egg yolks with salt and pepper.

  2. Slowly add the olive oil or melted butter, drop by drop, while stirring.

  3. Add the vinegar while continuing to stir.

  4. Gradually add two more tablespoons of olive oil or butter, stirring thoroughly.

  5. Pour the sauce over the fish and rice before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + olivetop 6% of all pairs
    Smell alikestrong
    Cooked together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  2. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Emulsify the oil and vinegar into a thick, smooth sauce.
Olive oil or melted butter
Provides fat and richness, and forms the body of the sauce when whisked in slowly.
Vinegar
Adds acidity that brightens the rich sauce and balances the fat.
Fish
Main protein, cooked by broiling over coals until opaque and tender.

The step that matters

Adding the oil to the egg yolks. Oil must be added drop by drop while stirring so the yolks can emulsify it. Adding it too fast makes the sauce separate and turn greasy instead of thick and smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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