Smoked Salmon Nasi Goreng
Smoked Salmon Nasi Goreng
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
Asian
Servings
4
Prep Time
20 minutes
Cook Time
5 minutes
I remember this dish being very popular in the late sixties and seventies and now it's back! It makes an interesting alternative to kedgeree. The Asian flavours bring out the best in the smoked salmon, but you can make this with any smoked fish - it will still be good. Dried shrimp paste can be substituted with Thai fish sauce, just double the amount, and ketjap manis is available from larger supermarkets and is a useful store cupboard stand-by.
Ingredients
- 400g (14 oz) roast smoked salmon or smoked mackerel fillets
- 2 tablespoons sunflower oil
- 250g (9 oz) white long grain rice, cooked
- 8 spring onions, sliced or chopped
- 4 large eggs
- 2 x 57g pots Morecambe Bay potted shrimps (or equivalent)
- 10cm (4 inch) piece of cucumber, cut into chunks
- 4 tablespoons soy sauce, for drizzling
- 4-6 garlic cloves, roughly chopped
- 4 medium shallots, roughly chopped
- 55g (2 oz) salted peanuts
- 1-2 fat green chillies, halved and seeded
- 1 tablespoons dried shrimp paste
- 4 tablespoons ketjap manis (sweet soy sauce)
- 2 tablespoons soy sauce
For the Nasi Goreng Paste
Directions
Roughly chop or flake the fish and set aside.
Now make the nasi goreng paste: put all the paste ingredients into a food processor and blend until as smooth as possible. Alternatively do this in a pestly and mortar if feeling strong!
Pour the sunflower oil into a hot wok and, working quickly, add 4 tablespoons of the paste, stir-fry for 30 seconds then tip in the cooked rice and boldly toss to coat with the sauce. Next add half the shrimps and their butter, the spring onions, then the chopped or flaked fish. Stir well and continue to cook for a couple of minutes until heated through. Pull off the heat but keep warm.
Fry one egg per person, keeping the yolks runny.
Add the cucumber to the rice just before serving. Serve immediately in warm bowls, each serving topped with a fried egg and the remaining warmed shrimps, drizzled with soy sauce.