Ingredients with Measurements:
- 2 cups of cooked white rice
- 1 lb of white fish fillet, cut into small pieces
- 2 tbsp of vegetable oil
- 3 cloves of garlic, minced
- 1 small onion, diced
- 1 red chili pepper, sliced
- 1 tbsp of soy sauce
- 1 tbsp of fish sauce
- 1 tbsp of sweet soy sauce
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of turmeric powder
- 1 cup of shredded coconut
- 2 eggs, beaten
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
2. Add the garlic, onion, and chili pepper and sauté for 2-3 minutes until fragrant.
3. Add the fish pieces and cook for 3-4 minutes until lightly browned.
4. Add the soy sauce, fish sauce, sweet soy sauce, ground coriander, ground cumin, and turmeric powder. Stir well to combine.
5. Add the cooked white rice and shredded coconut. Stir-fry for 5-6 minutes until the rice is heated through and well coated with the sauce.
6. Push the rice mixture to one side of the wok or pan and pour the beaten eggs onto the other side. Scramble the eggs until cooked, then mix them with the rice mixture.
7. Season with salt and pepper to taste.
8. Transfer the nasi goreng to a serving dish and garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 415
Fat: 20g
Carbohydrates: 35g
Protein: 25g
Sodium: 1050mg
Substitutions for ingredients:
- Any type of white fish can be used, such as cod, tilapia, or halibut.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Fresh cilantro leaves can be substituted with parsley or basil leaves.
Variations:
- Nasi goreng can be made with chicken, shrimp, or tofu instead of fish.
- Vegetables such as carrots, bell peppers, and green beans can be added to the dish for extra nutrition and flavor.
- For a spicier version, add more chili pepper or hot sauce.
Tips and tricks:
- Use leftover rice that has been chilled in the fridge for at least a few hours. This will make the rice less sticky and easier to stir-fry.
- Make sure the wok or pan is hot before adding the ingredients to ensure they cook evenly and quickly.
- Don't overcook the fish or it will become tough and dry.
Storage instructions:
Leftover nasi goreng can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the nasi goreng in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the nasi goreng in a large bowl or on a platter, garnished with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Nasi goreng can be served with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
Cucumber salad, pickled vegetables
Troubleshooting advice:
- If the rice is too sticky, add a little bit of oil to the wok or pan before adding the rice.
- If the dish is too dry, add a splash of water or chicken broth to loosen it up.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Nasi goreng is a popular Indonesian dish that is typically made with leftover rice and a variety of ingredients such as meat, vegetables, and spices.
Flavor profiles:
Nasi goreng is a savory and slightly sweet dish with a hint of spice from the chili pepper and ground spices.
Serving suggestions:
Serve nasi goreng with a side of cucumber salad or pickled vegetables for a refreshing contrast to the rich and flavorful rice dish.
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Region: Indonesian