Nasi goreng with smoked mackerel recipe

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   ["Roughly chop the shallot and garlic and finely slice the chilli.", "Remove and discard the ""spines"" from the kaffir lime leaves and slice them into a fine julienne.", "In a mortar, pound half the chopped shallot and garlic along with half the chilli, kaffir lime leaves, sambal, and belacan into a paste.", "Roughly tear or chop the mackerel into bite-size chunks.", "Heat the oil in a wok or deep frying pan over very high heat, then add the belacan paste and the remaining shallots and garlic.", "Cook for about 3 minutes, stirring often to ensure nothing catches.", "Add the mushrooms and about 250g mackerel and cook for another 2 minutes to extract some of the oil from the fish.", "Add the kicap lemaks to make a sauce, then add the rice, breaking up any clumps.", "Stir thoroughly to ensure everything is coated with sauce.", "Meanwhile, finely slice the spring onion and chop the remaining mackerel into a small mince.", "Beat the mackerel, half the spring onion, and remaining chilli into the eggs, and fry in hot oil until set.", "Serve the omelette on top of the fried rice and garnish with spring onion."]

* Per serving · 4 servings · Values may vary.

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