Nasi goreng with seared salmon
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeNut-free
Deeply flavoured fried rice pairs perfectly with a punchy cucumber pickle and golden, flaky salmon.
Ingredients
For the pickled cucumber
- ½ cucumber, cut into ½ cm slices
- 1 red chilli, finely chopped
- 1 tbsp caster sugar
- 1–2 tsp salt
- 1–2 tbsp rice wine vinegar
For the nasi goreng
- 2 tbsp vegetable oil
- 3 Thai shallots or 1 banana shallot, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp ginger paste
- ½ tsp shrimp paste (blachan)
- 250g/9oz cooked basmati rice
- ½ tsp turmeric
- 2 tsp Thai fish sauce
- 1 tbsp light soy sauce
- 2 tbsp ketjap manis
For the toppings
- 4 tbsp vegetable oil
- 300g/10½oz salmon fillet, skin on, pin boned and sliced
- 2 free-range eggs
- 4 spring onions, finely chopped
- 1 Thai green chilli, finely chopped
- 50g/1¾oz cooked green beans, chopped
Method
To make the pickled cucumber, mix the cucumber, chilli, sugar and salt together in a medium bowl and leave for 10 minutes. Add the vinegar, mix well and set aside.
To make the nasi goreng, add the oil to a frying pan over a high heat and stir-fry the shallots, garlic, ginger and shrimp paste for 1–2 minutes.
Add the rice and stir-fry until coated in the aromatics and beginning to crisp at the edges. Stir in the turmeric, fish sauce, soy sauce and ketjap manis. Set aside while you make the toppings
To make the toppings, add 1 tablespoon of the vegetable oil to a frying pan on a high heat. Add the salmon and fry for a minute on both sides until golden. Set aside.
Add the rest of the oil to the frying pan and fry the eggs until the white is set and the edges are crisp. Set aside to drain on a plate lined with kitchen paper.
Return the rice to the heat and stir the spring onions, chilli and cooked green beans, cooking for for 2–3 minutes to heat through.
Serve topped with the salmon slices and eggs, with the pickled cucumber alongside.
