Nasi goreng with mackerel and prawns

Name: Nasi goreng with mackerel and prawns recipe
Yield: 4
Ingredients: 225g long-grain rice; 2 x 170g blue mackerel fillets; 2 large eggs; Sunflower oil, to shallow-fry; 6 large eschalots, thinly sliced; 175g peeled cooked prawns, tails intact; 6.00 tsp soy sauce; 5cm piece of cucumber, quartered lengthways and sliced; 4 long green shallots, chopped; 45ml peanut oil; 4 large garlic cloves, roughly chopped; 20g ginger, grated; 2 large eschalots, roughly chopped; 15g roasted salted peanuts; 6 long red chillies, roughly chopped; 3 tsp tomato paste; 1/2 tsp belacan (dried shrimp paste)

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by Rick Stein

Chef, author, TV presenter

Jan 01, 2022

Ingredients (18)

225g long-grain rice
2 x 170g blue mackerel fillets
2 large eggs
Sunflower oil, to shallow-fry
6 large eschalots, thinly sliced
175g peeled cooked prawns, tails intact
3 tsp soy sauce
5cm piece of cucumber, quartered lengthways and sliced
4 long green shallots, chopped

Nasi goreng paste

45ml peanut oil
4 large garlic cloves, roughly chopped
20g ginger, grated
2 large eschalots, roughly chopped
15g roasted salted peanuts
6 long red chillies, roughly chopped
3 tsp tomato paste
1/2 tsp belacan (dried shrimp paste)
3 tsp soy sauce

Method

1.

For the paste, put all the ingredients into a food processor and blend until smooth.
2.

Place 400ml water in a saucepan over medium-high heat and bring to the boil.
3.

Remove from heat, add rice, then return to heat and bring to the boil. Cover, reduce heat to low and simmer for 10 minutes.
4.

Turn off the heat and leave to cool.
5.

Preheat the oven grill to high. Season mackerel fillets on both sides with salt and pepper. Lay them on a lightly oiled baking tray, skin-side up, and grill for 3-4 minutes.
6.

Leave to cool and then flake the flesh into large pieces. Discard any bones.
7.

Beat the eggs in a bowl and season with salt and pepper. Heat a little oil in a large, non-stick frypan and pour in the eggs to make a very thin omelette. Cook until eggs have lightly set on top, then flip and cook for a few seconds on the other side.
8.

Roll the omelette up. Thinly slice into strips. Pour oil into the frypan to a depth of 1cm. Add the eschalot and fry over a medium heat for 6-8 minutes or until crisp and golden brown. Lift them out with a slotted spoon and drain on kitchen paper.
9.

Spoon 2 tbs of the oil from frying the eschalot into a large wok over high heat and get it smoking hot. Add 2 tbs of the nasi goreng paste and stir-fry for 2 minutes
10.

Add the cooked rice and stir-fry over a high heat for 2 minutes, until heated through.
11.

Add the prawns, strips of omelette, fried shallots and flaked mackerel and stir-fry for another minute. Add the soy sauce, cucumber and most of the long green shallots, toss together well and then spoon on to a large, warmed serving dish. Sprinkle with the remaining long green shallots and serve straight away.