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