Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 225 gram lon grain rice |
| 2 \N | Mackerel; (175-225g) |
| 2 larges | Eggs |
| \N \N | Sunflower oil for frying |
| 6 larges | Shallots; thinly sliced |
| 175 grams | Peeled cooked North Atlantic prawns |
| 1 tablespoon | Light soy sauce |
| 1 \N | 5 cm piece cucumber; quartered |
| \N \N | ; lengthways and |
| \N \N | ; sliced |
| 4 \N | Spring onions; chopped |
| \N \N | 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 \N | Red finger chillies; roughly chopped |
| 1 tablespoon | Tomato puree |
| ½ teaspoon | Blachan; (shrimp paste) |
| 1 tablespoon | Ketchup manis; (sweet soy sauce) |
FOR THE NASI GORENG PASTE
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.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.