Nasi Goreng with Mackerel

Nasi Goreng with Mackerel Ingredients

1 225 gram lon grain rice	Salt and freshly ground
2 Mackerel; (175-225g)	FOR THE NASI GORENG PASTE
2 lg Eggs	3 tb Groundnut oil
Sunflower oil for frying	4 lg Garlic cloves; roughly
6 lg Shallots; thinly sliced	2 lg Shallots; roughly chopped
175 g Peeled cooked North Atlantic	15 g Roasted salted peanuts
1 tb Light soy sauce	6 Red finger chillies; roughly
1 5 cm piece cucumber;	1 tb Tomato puree
; lengthways and	1/2 ts Blachan; (shrimp paste)
; sliced	1 tb Ketchup manis; (sweet soy
4 Spring onions; chopped

Instructions for Nasi Goreng with Mackerel

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/ 1/2" 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.

Main Ingredient: ShrimpCuisine: Uncategorized

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