Fish Fried Rice Recipes
FISH FRIED RICE
Make and share this Fish Fried Rice recipe from Food.com.
Provided by Mercy
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place a stir-fry pan over high heat until hot.
- Add oil, swirling to coat sides.
- Add fish and cook, stirring, until it turns opaque, about 1 1/2 minutes.
- Add rice, separating grains with back of a spoon.
- Add sliced greens, fish sauce, and soy sauce.
- Stir to combine and cook until rice is heated through, 2 to 3 minutes.
- Stir in cilantro and serve.
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- Debone the fish*, remove the skin, and dice it into square inch pieces. You can use any fish of your choice. I used Milkfish (Poomeen/Awa/Bangxfas), a very popular fish in the Asian cuisines. It's got a nice flavour without being too 'fishy'!
- In a bowl, mix 1 1/2 tablespoons of corn flour, 1/2 tablespoon pepper powder, and salt with 1/4 cup of water.
- Pour this batter over the fish pieces and mix well to get a nice, uniform coating. Keep this fish aside.
- Wash the rice (I used Basmati rice, but you can use any white rice. In fact, you can use the left over rice from the previous day to make this dish), and soak it in water for 30 min. Boil some water, cook the rice and keep it aside. Tip: Add a teaspoon of oil while cooking the rice so that it doesn't get mushy.
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- In a large non-stick skillet, heat a little oil over medium heat. Add the ham yu meat, onion, garlic, ginger and lap cheong. Saute for 10-15 minutes, or until the onions are translucent and the lap cheong has rendered its fat and become crispy. Move these aromatics to a large bowl, trying to keep some of the fat in the pan.
- Return the skillet to medium-high heat, and add some extra oil if there’s not much fat left in the pan. Add the rice, having it touch as many surfaces in the pan as possible. Cook, without touching the rice, for 5-7 minutes, or until the underside is crispy. Flip the rice so that the crispy bits are on top, and cook for another 5-7 minutes, or until the rest of the rice is crispy. Add the rice to the bowl of aromatics and set aside.
- Return the skillet to the lowest heat possible. Add a big pinch of salt to the eggs, whisk quickly, then pour into the skillet. Stir the eggs around to make small wisps of egg, lifting up the cooked bits and moving them around so that the wet egg can contact the pan. Once the eggs are almost dry, add the rice and aromatics back to the pan. Add the white pepper, soy sauce and sesame oil, then mix to combine. Add salt and pepper to taste, then top with the scallions. Serve hot!
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