Recipe - Nasi Goreng With Mackerel

1 225 gram lon grain rice
2 Mackerel; (175225g)
2 lg Eggs
Sunflower oil for frying
6 lg Shallots; thinly cut or sliced up
175 g Peeled cooked North Atlantic
prawns
1 tablespoon Light soy sauce
1 5 cm piece cucumber;
quartered
; lengthways and
; cut or sliced up
4 Spring onions; chopped
Salt and freshly ground
black pepper

FOR THE NASI GORENG PASTE
3 tablespoon Groundnut oil
4 lg Garlic cloves; roughly
chopped
2 lg Shallots; roughly chopped
15 g Roasted salted peanuts
6 Red finger chillies; roughly
chopped
1 tablespoon Tomato puree
One half teaspoon Blachan; (shrimp paste)
1 tablespoon Ketchup manis; (sweet soy
sauce)

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 stirfry for two minutes.

8 Add the cooked rice and stirfry over a high heat for two minutes, until
heated through. Add the prawns, strips of omelette, shallots and mackerel
and stirfry 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.

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Recipe by: Rick Stein

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