Nasi goreng with mackerel

Yield: 4 servings

Measure Ingredient
1 225 gram lon grain rice
2 Mackerel; (175-225g)
2 larges Eggs
Sunflower oil for frying
6 larges Shallots; thinly sliced
175 grams Peeled cooked North Atlantic prawns
1 tablespoon Light soy sauce
1 5 cm piece cucumber; quartered
; lengthways and
; sliced
4 Spring onions; chopped
Salt and freshly ground black pepper
3 tablespoons Groundnut oil
4 larges Garlic cloves; roughly chopped
2 larges Shallots; roughly chopped
15 grams Roasted salted peanuts
6 Red finger chillies; roughly chopped
1 tablespoon Tomato puree
½ teaspoon Blachan; (shrimp paste)
1 tablespoon Ketchup manis; (sweet soy sauce)


1 For the Nasi Goreng Paste: Put the paste ingredients into a food processor and blend until smooth.

2 Cook the rice in boiling salted water for 15 minutes until just tender.

Drain, rinse well, spread out on a tray and leave until cold.

3 Preheat the grill to high. Trim the tails and fins off the mackerel and season them on both sides with salt and pepper. Lay them on a lightly oiled baking tray or the rack of a grill pan and grill for four minutes on each side.

4 Leave to cool and then flake the flesh into large pieces, discarding the bones. Beat the eggs with some salt and pepper, heat a little oil in a frying pan and make three omelettes, making them as thin as possible.

5 Cook each one until the egg has lightly set on top, flip over and cook a few seconds on the other side. Roll the omelettes up, leave to cool and thinly slice.

6 Pour 1cm/ ½" sunflower oil into a frying pan. Add the shallots and fry over a medium heat until crisp and golden brown. Lift out with a slotted spoon and drain on kitchen paper.

7 Spoon 2 tbsp oil from frying the shallots into a large wok and heat until smoking hot. Add 2 tbsp Nasi Goreng paste and stir-fry for two minutes.

8 Add the cooked rice and stir-fry over a high heat for two minutes, until heated through. Add the prawns, strips of omelette, shallots and mackerel and stir-fry for another minute.

9 Add the soy sauce, cucumber and most of the spring onions, toss together well and spoon onto a large warmed plate. Sprinkle with the remaining spring onions and serve straight away.

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Recipe by: Rick Stein

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