Nasi – but not as we know it!

I mentioned in The art of disguise… fish about substituting the cooked chicken with thin strips of smoked salmon and/or smoked salmon flakes and the ham with 4-6 hard boiled eggs, chopped.

Here's an alternative “fish” Nasi recipe :

Nasi but not

4 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, crushed or garlic paste

half tsp chilli powder

8oz (225g) cooked rice

6oz (175g) cooked salmon fillet, flaked

6oz (175g) smoked salmon, finely sliced

6oz (175g) peeled prawns, defrosted if frozen

2 tbsp Kecap Manis (sweet soy sauce)

1 tsp soft light brown sugar

1 tbsp lemon juice

4-6 hard boiled eggs, quartered

black pepper

Serves 4-6

Add the vegetable oil to a wok and heat gently. Add the onions, garlic and chilli powder and fry until lightly browned. Add the rice and cook for a few seconds then stir in the salmon and prawns.

Mix the soy sauce, sugar and lemon juice together, then stir into the rice mixture. Stir in the ham then season to taste with pepper.

Add the eggs, folding in gently, serve immediately, straight from the wok.

You can adjust the amounts of fish/seafood to your own personal taste – bearing in mind that you have two elements to replace from the original recipe – chicken and ham – 175g each plus 175g of prawns. You are adding hard boiled eggs but I see these as garnish but definitely an integral part of the dish since the sauce is quite punchy and the fish quite salty so they play an important part in the balance.

Once again though, make it your own – adjust to suit yourself, if you want more prawns then adjust the amount of salmon accordingly. The great thing about this recipe is that it is a “leftovers” dish i.e. everything in it, apart from the onion, garlic and chilli and the sauce, is already cooked.

Check out the summertime deals around at the moment – salmon fillets and smoked salmon are part of the picnic passion – always assuming we ever have any decent weather – a soggy bottom is not nice!