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    Home » Recipes » All Recipes » Rice & Noodles » Salted Fish Fried Rice ข้าวผัดคะน้าปลาเค็ม

    Salted Fish Fried Rice ข้าวผัดคะน้าปลาเค็ม

    Published: Feb 7, 2017 · Modified: Jan 4, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    Simple, rustic home cooking right here! Such simple ingredients: salted fish, Chinese broccoli, rice and eggs...yet the flavours are just so satisfying! In Thailand we buy salted fish already made, but in this video I also show you how to make your own, which requires very little effort and I can make is less salty than the commercially made one so I can put more fish in my fried rice!

    It's so simple and tasty I promise you'll turn to it again and again 🙂

    A plate of salted fish fried rice
    Salted fish fried rice using homemade salted salmon.

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

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    salted fish fried rice

    Salted Fish Fried Rice ข้าวผัดคะน้าปลาเค็ม

    • Author: Pailin Chongchitnant
    • Yield: Serves 2 - 3
    Print Recipe
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    Ingredients

    Salted Salmon

    • 1 piece salmon (this can be of any size, you only need about  40g per serving)
    • Sea salt

    Fried rice

    • 50-60 g cooked salted salmon
    • 3 cloves garlic, chopped
    • 2 eggs
    • 2-3 stalks (50g) Chinese broccoli, thinly slice stems, roughly chop leaves
    • 350 g cooked rice
    • 2 tsp fish sauce (you may need to adjust this amount depending on the saltiness of your fish)
    • 1 ½ tsp sugar
    • ¼ tsp ground white pepper
    • Chopped cilantro (optional)
    • Lime for serving
    • Prik nam pla for serving (optional, made simply by combining fish sauce, chopped chilies, and a quick squeeze of lime juice)

    Ingredients and Kitchen Tools I Use


    Instructions

    To make quick & easy salted fish:

    Coat salmon generously with salt and let it sit in the fridge for 2-3 hours (2 hours for thinner pieces, 3 hours for thicker ones, or adjust the timing according to how salty you want the fish).  Once it's done, rinse the fish then pat dry.

    To cook the fish, heat a generous amount of oil in a wok or a saute pan and fry the fish on both sides until golden. Do not be worried about overcooking the fish, we want it really thoroughly cooked. Once done, remove and drain on paper towel to absorb excess oil. The fish is now ready to be used. If not using immediately, store in the fridge. The fish will keep in the fridge for a couple of weeks, and the saltier the fish, the longer it keeps. 

    To make the fried rice:

    Chop the desired about of salted fish into small pieces. In a wok, add a little bit of oil and fry the salmon bits until well browned and crispy, about 3-4 minutes. Remove the fish and set aside. To the same wok, add garlic and saute until it starts to turn golden. Add eggs, break the yolk and let it set about half way, then scramble briefly. Add Chinese broccoli, toss quickly just to coat it in oil. Add rice, fish sauce, sugar and white pepper; toss until the rice is hot and all the grains are well separated. Toss in the salmon and remove from heat.

    Plate the rice and top with chopped cilantro if desired, serve with a wedge of lime and if you find it needs a little extra seasoning, sprinkle on a little prik nam pla. Enjoy!

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    Reader Interactions

    Comments

    1. Mats

      March 09, 2023 at 9:07 am

      This a really easy and tasty fried rice!
      Be careful with the salty salmon, don't take too much. I have a problem to get the salmon crispy though, any hints?
      Next time I will try to cook on higher heat for second frying.

      Reply
    2. Calv

      January 12, 2022 at 7:08 am

      how do you store extra salted fish on the fridge? leave it on a plate or put it in a container?

      Reply
      • Pailin Chongchitnant

        January 20, 2022 at 11:54 am

        You can keep it in the fridge in a well sealed container and it'll last a few weeks. For long term storage you can freeze it.

        Reply
    3. Vince

      June 25, 2021 at 6:41 pm

      I’ve ordered some from a nearby restaurant. First time trying it.
      1- the smell was overpowering. It did smell appetizing at all.
      2- the taste wasn’t that bad. It was ok.
      3- I searched through the rice looking for anything that resembled fish but I was unable. Wondering if any fish was included. Maybe they added only fish sauce and forgot the actual fish?

      Reply

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    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

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