INGREDIENTS

INSTRUCTIONS

FOR THE NASI GORENG PASTE
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 stir-fry for two minutes.
8 Add the cooked rice and stir-fry over a high heat for two minutes, until
heated through. Add the prawns, strips of omelette, shallots and mackerel
and stir-fry 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.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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