Light supper recipe for 4 people, takes only 20 mins; recipe has sardine, sunflower oil, egg, spring onion, garlic clove, shrimp paste, turmeric, tomato puree, red chilli, rice, prawn, soy sauce, coriander, shallot and cucumber.
Nasi goreng with sardines
Course: Light supper
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: large handful coriander leaves
- Turmeric: 1/2 tsp turmeric
- Garlic Clove: 2 garlic cloves, crushed
- Red Chilli: 2 red chillies, sliced
- Spring Onion: 6 spring onions, 4 chopped, 2 shredded
- Egg: 2 eggs, beaten
- Soy Sauce: 1 tbsp soy sauce, plus extra to serve (optional)
- Cucumber: finely sliced cucumber, to serve
- Tomato Puree: 2 tsp tomato puree
- Sunflower Oil: 2 tbsp sunflower oil
- Shallot: 3 tbsp crispy shallot flakes (optional)
- Prawn: 85g small prawn
- Sardine: 4 sardines, gutted
- Rice: 400g cooked rice (250g uncooked)
- Shrimp Paste: 1 tbsp shrimp paste
Directions
- Heat the grill to high and brush the sardines with a little oil. Grill for about 4 mins on each side until lightly blistered and cooked through, then set aside.
- Heat half the remaining oil in a wok and cook the eggs to a thin omelette. Tip onto a plate to cool. Heat the rest of the oil in the same wok. Add the chopped spring onions, the garlic, shrimp paste, turmeric, tomato puree and half the chilli. Sizzle everything together to form a paste, then add the rice and prawns. Season with soy sauce and stir-fry for 5 mins until everything is combined and hot.
- Roll up the omelette and finely shred. Flake the fish into large boneless chunks. Stir the omelette ribbons and fish into the rice, then scatter over the shredded spring onions, remaining chilli, coriander leaves and crispy shallot flakes (if using). Serve the rice with extra soy, if you like, and finely sliced cucumber on the side.
