Our Family's Fried Rice with Mackerel

• 1 fillet Mackerel (150 g)
• 1/2 tsp Salt
• 1 tsp Ginger (finely chopped)
• 12 cm Japanese leek
• 1 bunch Komatsuna
• 400 grams Cooked rice (warm)
• 1 tsp Sesame oil
• 1/4 to 1/2 teaspoon Red chili powder (Korean)
• 1/2 tsp Fish sauce
• 1/2 tsp Soy sauce
• 1 Pepper
• 1 pinch Salt (for adjusting the seasoning)
• 1 tbsp Toasted sesame seeds

1. Sprinkle salt over the mackerel fillet and chill in the fridge for several hours.
2. Pat dry with kitchen paper, then grill the mackerel.
3. Or you could use store-bought salted mackerel.
4. Remove the bones from the grilled fillets and shred roughly.
5. Do these preparations beforehand.
6. I usually grill more than usual.
7. Cut the leek lengthways in half and chop finely.
8. Rinse the komatsuna leaves and chop finely.
9. Heat sesame oil in a frying pan and add chopped ginger and Step 3.
10. Add Step 2 to the pan, and then Step 3.
11. Stir quickly and add the red chili powder and warm cooked rice.
12. Add fish sauce and fry quickly.
13. Drizzle soy sauce onto the sides of the frying pan and toss quickly.
14. Add the black pepper and toasted sesame seeds.
15. Adjust the seasoning by adding salt if necessary.
16. Transfer Step 6 to a serving dish.
17. I sprinkled with black sesame seeds to finish.
18. This is more a mixed rice than a Chinese-style fried rice.
19. Use more sesame oil if you want to fry the rice to a crisp.

fillet mackerel, salt, ginger, komatsuna, rice, sesame oil, red chili powder, sauce, soy sauce, pepper, salt, sesame seeds

Taken from cookpad.com/us/recipes/157294-our-familys-fried-rice-with-mackerel (may not work)