Fish Fried Rice Food

SALMON EGG-FRIED RICE

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

SPANISH SEAFOOD RICE

Steps:

• Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
• Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
• Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

THE GARLICKIEST FRIED RICE

Steps:

• Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.
• Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.
• Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
• Do Ahead
• Garlic chips can be made 1 day ahead. Store airtight at room temperature.

FRIED FISH

Steps:

• Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
• Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.

SALTED FISH FRIED RICE

Steps:

• Heat oil in a wok until hot, fry salted fish until crispy and golden.
• Dish out and set aside.
• Heat remaining oil and add in sesame oil.
• Add prawns and fry until heated through.
• Put in the rice and toss briefly and add in seasoning.
• Stir-fry well to combine.
• Make a well in the centre of the rice.
• Beat in the eggs.
• Add a dash of pepper and cover the eggs with the rice for one to two minutes.
• Toss and fry rice well until well heated through.
• Should it be a bit too dry, add a little more oil to glaze.
• Add in the peas and toss well to combine. Put back the fried salted fish to mix.

FISH FRIED RICE

Steps:

• Place a stir-fry pan over high heat until hot.
• Add oil, swirling to coat sides.
• Add fish and cook, stirring, until it turns opaque, about 1 1/2 minutes.
• Add rice, separating grains with back of a spoon.
• Add sliced greens, fish sauce, and soy sauce.
• Stir to combine and cook until rice is heated through, 2 to 3 minutes.
• Stir in cilantro and serve.