Nasi goreng with smoked mackerel recipe
This fried rice dish has its roots based in Indonesia but Tim Anderson has given it a Malaysian spin. The rice is pre-cooked and is best when it's about a day old.
Ingredients
- 2 cups Cooked Malaysian rice
- 3 tbsp Vegetable oil
- 1 tsp Belacan
- 1 Shallot
- 2 Kaffir lime leaves
- 2 Cloves garlic
- 1 Small red chilli
- 0.5 tsp Sambal
- 100 g Oyster mushrooms
- 1 tbsp Kicap lemak manis
- 1 tbsp Kicap lemak masin
- 2 Eggs
- 1 Spring onion
- 300 g Smoked mackerel, skin removed
Details
- Cuisine: Malaysian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Roughly chop the shallot and garlic and finely slice the chilli. Remove and discard the "spines" from the kaffir lime leaves and slice them into a fine julienne. In a mortar, pound half the chopped shallot and garlic along with half the chilli, kaffir lime leaves, sambal, and belacan into a paste.
- Roughly tear or chop the mackerel into bite-size chunks. Heat the oil in a wok or deep frying pan over very high heat, then add the belacan paste and the remaining shallots and garlic. Cook for about 3 minutes, stirring often to ensure nothing catches.
- Add the mushrooms and about 250g mackerel and cook for another 2 minutes to extract some of the oil from the fish. Add the kicap lemaks to make a sauce, then add the rice, breaking up any clumps. Stir thoroughly to ensure everything is coated with sauce.
- Meanwhile, finely slice the spring onion and chop the remaining mackerel into a small mince. Beat the mackerel, half the spring onion, and remaining chilli into the eggs, and fry in hot oil until set.
- Serve the omelette on top of the fried rice and garnish with spring onion.
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