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Smoked Fish Nasi Goreng


With Laura Faire

A fast summer dish, great for any meal of the day and perfect when you're in a hurry.

Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes
Cost per person: $2.89

Ingredienst:

1 tablespoon peanut oil
1 clove garlic, crushed
2 cm fresh ginger, finely grated
1 red chilli, chopped
4 spring onions, chopped
2 tablespoons fish sauce
? cup fresh or frozen peas, (shelled edamame or broadbeans are good too)
300 g smoked fish, flaked
1 1/2 cups cooked brown rice
2 free range organic eggs, beaten
1 cup mung-bean-sprouts
chopped coriander leaf and toasted chopped peanuts to serve

Method:

Heat the oil in a large frying pan and add the garlic, ginger, chilli, spring onion and fish sauce.  Fry for 1-2 minutes.

Add the peas, fish and rice and cook stirring continually over a high heat until heated through.

Push the rice mixture to one side in the pan and pour in the egg, allow to set for a moment before pushing into the rice.

Toss through the mung-bean-sprouts and coriander. Sprinkle with peanuts to serve.

(TX: 2 December 2011)


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