Kao Pad Kana Pla Kem
Ingredients: Salmon (for salted fish), Salt, Oil, Garlic, Eggs · 30 min cook time · 485kcal · ₩14,100
Ingredients
200g Salmon (for salted fish), 50g Salt, 50ml Oil, 3cloves Garlic, 2ea Eggs, 150g Chinese broccoli, 2cups Jasmine rice (cooked), 15ml Fish sauce, 5g Sugar, 1g White pepper, 0.5ea Lime
Instructions
1. To make salted fish: generously coat lean, firm fish (like salmon) with salt. Refrigerate for 2-3 hours (2 hours for thin pieces, 3 hours for thicker). Wash off the salt and pat the fish super dry.
2. Sear the salted fish in a generous amount of oil until nicely browned and crispy on both sides. Don't worry about overcooking.
3. Chop the seared salted fish into small pieces for even distribution in the fried rice. Remove any pin bones.
4. Prepare the Chinese broccoli: cut the stems into small pieces and rough chop the leaves.
5. Heat oil in a wok. Add the chopped salted fish and fry until each piece is crispy and the oil is flavored with the saltiness and fishy taste.
6. Remove the crispy salted fish from the wok, leaving the flavored oil. Add minced garlic to the hot oil (heat off initially to prevent burning) and let it fizzle.
7. Turn the heat back on. Add two eggs to the wok, break the yolks, and scramble them slightly, allowing them to set for a marbled effect.
8. Add the prepared Chinese broccoli to the wok and toss it with the eggs. Cook briefly as it's thinly sliced.
9. Add the cooked jasmine rice to the wok and mix everything together.
10. Season the fried rice with fish sauce, a little sugar to balance the saltiness, and white pepper for subtle heat. Mix well.
11. Add the crispy fried salted fish back into the wok and mix it into the fried rice.
12. Serve the fried rice. Optionally, add a squeeze of lime for brightness. A classic condiment, prik nam pla (fish sauce with chopped chilies and lime), can be served on the side if extra seasoning is desired.
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