Nasi Goreng with Mackerel - Fakeaway
Serves 2
To Make the Paste
3 tbs groundnut oil
4 large garlic cloves chopped roughly
2 large shallots chopped roughly
15g roasted and salted peanuts
6 medium hot red chillies
1 tbs tomato puree
1 tbs sweet soya sauce (ketjap manis)
½ tsp dried shrimp paste (blachan)
Blitz it all until smooth.
I use less chilies as I don’t like my food too spicy.
If you don’t have sweet soya sauce use regular.
If you don’t have shrimp paste add 2 teaspoons of fish sauce instead, but go easy as it can be overpowering and end up to pungent.
This makes two portions and you can freeze one.
To Make the Dish
110g long grain rice
1 large eggs
Sunflower oil to fry
3 large shallots
80-90g cooked peeled prawns
Fresh mackerel (175-225g) cleaned
1.5 tsp light soya sauce
2.5cm piece of cucumber, quartered lengthways and sliced.
2 spring onions sliced finely
Sea salt and pepper
Make the paste
Cook the rice in salted water until al dente for around 15 minutes.
Drain and spread it out on a tray and cool.
Season and lightly oil the mackerel, then grill it on each side for 4 minutes.
Leave it to cool then flake out the flesh and discard the bones.
Beat the egg with salt and pepper and heat a little oil in the frying pan or wok and make a a thin omelette. Leave it to cool on a chopping board then roll it up and chop it into thin slices.
Reheat the pan or wok and then add 1 tablespoon sunflower oil.
Fry the shallots until golden brown then set aside.
Add 2 tablespoons of the paste and fry for 2 minutes.
Add the cooked rice and fry for another 2 minutes.
Then add the prawns, omelette, shallots and mackerel.
Fry for until couple of minutes until everything is hot.
Add the soya sauce, cucumber and spring onions.
Make sure everything is mixed well.
Serve
110g of uncooked rice will be around 250g of cooked rice so you could use a packet of microwave rice instead.
You can buy unsmoked cooked mackerel in vacuum packs of around 200g.
This is from Rick Stein’s Coast to Coast Cookbook.
