South East Asian Kedgeree

Ingredients:
1 lb. cod filets
2 1/4 cups cold water
2 limes, quartered
2 T oil
1 medium onion, finely chopped
1/2 t cumin
1/2 t tumeric
1/2 t garlic powder or 1 clove garlic
1 cup basmati rice
Fish sauce, optional
3 eggs, scrambled
1/4 cup chopped cilantro

Method:
1. Preheat the oven to 450 degrees.
2. Poast the fish: In a baking pan with high sides, put the cod, water, and 1 lime inside with some salt and pepper. Cover with foil. Poach in the oven for 15 minutes. Remove from the oven and drain the liquid into a measuring cup (pour out 2 1/4 cups). Put the foil back over the baking pan until you need the fish later.
3. Five minutes before the fish is ready, heat the oil in a medium or large saucepan over medium high heat. Add the onion, ground spices, and fish sauce to taste. Stir around for 1 minute. Add the rice and stir around for 1 or 2 minutes. Add the reserved cooking liquid and reduce the heat to medium low. Cook for 15 minutes, stirring once. You can wait for up to an hour at this point before eating.
4. When you're ready to eat, flake the fish. Combine the rice with the fish, cooked eggs, juice of the second lime, and cilantro. Stir gently, and eat.