Name: Nasi goreng with sardines
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 4 sardines gutted; 2 tbsp sunflower oil; 2 eggs beaten; 6 spring onions 4 chopped, 2 shredded; 2 garlic cloves crushed; 1 tbsp shrimp paste; ½ tsp turmeric; 2 tsp tomato purée; 2 red chillies sliced; 400g cooked rice (250g uncooked); 85g small prawn; 1 tbsp soy sauce plus extra to serve (optional); large handful coriander leaves; 3 tbsp crispy shallot flakes (optional); finely sliced cucumber to serve

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Nasi goreng with sardines

Nasi goreng with sardines

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.4 out of 5.5 ratingsRate

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We throw a fresh spin on the traditional Indonesian rice pot- this version uses oily fish combined with turmeric rice, coriander and prawns

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Ingredients

Nutrition

Units:

MetricUS

4 sardines

gutted
2 tbsp sunflower oil
2 eggs

beaten
6 spring onions

4 chopped, 2 shredded
2 garlic cloves

crushed
1 tbsp shrimp paste
½ tsp turmeric
2 tsp tomato purée
2 red chillies

sliced
400g cooked rice

(250g uncooked)
85g small prawn
1 tbsp soy sauce

plus extra to serve (optional)
large handful coriander

leaves
3 tbsp crispy shallot

flakes (optional)
finely sliced cucumber

to serve

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Nutrition: per serving

kcal446

low
fat20g
saturates5g
carbs30g
sugars1g
fibre0g
protein36g
salt2g

Method

step 1

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.
step 2

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 purée 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.
step 3

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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.4 out of 5.5 ratings

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