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.
Preparation time: 5 minutes
Cooking time: 10 minutes
Cost per person: $2.89
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
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)