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