Hi folks, having recently moved house and missing my cookbooks which are still in boxes in “the outhouse” (my garden shed) I have been making up recipes for dinner lately and this Nasi Goreng is one.
Traditionally Nasi Goreng is fried rice with chicken or seafood topped with a fried egg and spiced with Indonesian spices. My version uses cauliflower rice (after my cleanse I am loving substituting regular for cauliflower – it makes dishes lighter, is more nutritious and tastier) and I have no idea whether the spice mix is Indonesian – i made it up!
After a long weekend in Krakow (amazing place!) where I ate a lot of comforting but rather stodgy meat dishes I wanted a lighter dinner so elected seafood for my nasi goreng mixing squid into the spiced rice and topping with a lovely fillet of turmeric spiced seabass.
The dish is gluten free, packed with your 5 a day veggies and high in protein from the seabass and squid.
Paste – blitz the below in a food processsor until a smooth paste is formed:
4 cloves garlic
1tsp shrimp paste
2tbsp lime juice
1 red chilli
1tsp palm sugar
2tbsp roasted flaked almonds
1 tbsp veg oil
salt and pepper
1tsp chilli powder
Spice Paste (above)
1tbsp Kecap Manis (this is Indonesian ketchup, if you cant find any, use equal amounts of soy sauce and palm sugar)
1tsp Soy Sauce
1 handful of baby corn (chopped)
2 heads Pak Choi (sliced)
1 handful of mange tout (chopped)
3 spring onions (sliced)
1 handful green beans (chopped)
1/2 head Cauliflower – coarsely grated to a rice-like consistency
2 fillets seabass
1 tbsp turmeric
Sprinkle the turmeric over the seabass fillets and leave to one side. Warm the cauliflower rice in a dry pan and leave to one side.
To ensure everything is cooked well, I part cooked the veggies in boiling water so that they were ready to be stirfried into the nasi goreng and would be nicely al dente.
Heat the paste in a wok or large frying pan with a little rapeseed oil and wait until it sizzles and smells fragrant. Add the kecap manis and the soy and mix again.
Add the veggies and squid and cover with the spice mix. Whilst this is cooking through, fry the seabass in a little oil, skin side down for 2 minutes on each side. At this stage, mix the cauliflower rice into the wok with the squid and veggies to mix together and heat through.
If you can multi task, now is the time to fry your eggs as they can be cooking through as you plate up.
Serve the nasi goreng topped with the seabass and the fried egg on top.