Salted Fish Fried Rice

Salted Fish Fried Rice

Salted Fish Fried Rice is a great dish if you like salty, savory dishes. I’ve had this dish in Malaysian, Taiwanese, and Cantonese restaurants. It’s so simple to make. Serves 4 to 5 adults

Ingredients

  1. Rice for 4 people. Preferably rice made the day before and left in the fridge overnight. Helps to dry out the rice which is better for frying. If you are making rice at the same time you are going to cook this dish, make sure to use about 20% less water then you normally do. That’s what I did.
  2. 6 oz/160 grams of salted fish. Chopped to about 3 x the size of a pea or kernel of corn. I bought mine at Whole foods, but you can find it in Asian groceries as well
  3. 2 to 3 chicken thigh fillets skinned. Cut into bite sized pieces
  4. 1 medium sized yellow onion peeled and chopped
  5. 3 garlic cloves… crushed and chopped
  6. 4 tablespoons of vegetable oil
  7. stir fry vegetables – I used half a bag of Bird’s Eye frozen stir fry and half a box of Bird’s Eye frozen mixed vegetables.
  8. Fish Sauce. Definitely need this to have an authentic taste.

First you need to remove some of the salt from the salted fish. I ran tap water over the fish for a minute or so, then placed it in a pot of water to soak in the fridge for 8 hours. Every few hours I changed the water and ran the fish under tap water for about a minute.

To cook I placed a 5 qt skillet/saucepan(like a frying pan with taller, vertical sides) on medium heat on the stove top. I then added about 2 tablespoons of oil to the pan. When the oil had warmed up, I put the chopped onions in. Normally I add a bit of salt to the onions when I start cooking them. However, there is so much salt in the salted fish and fish sauce that I didn’t add any salt for this dish. Stir the onions until they become translucent (shiny and clear). Then add the crushed and chopped garlic. As soon as you can smell the aroma of cooking garlic (about 10 to 15 seconds), add the cut chicken pieces and another 2 tablespoons of oil. I waited about 2 minutes and then added the salted fish. About 3 minutes later I added the frozen vegetables. Since I had just made rice in my rice cooker, when the vegetables were almost done I added the rice to the skillet and then immediately poured about 4 oz/100 ml of fish sauce over the food. I kept stirring to mix everything together and cooked it for another few minutes.

As always, make sure the chicken and fish are thoroughly cooked before serving.

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