Pacific Pilchard fried rice

This one-pot Pilchard fried rice is a feast to the palate!

A great choice for someone looking for a healthy version of meat-free special rice dish for lunch.  Also, the aroma and the flavours of pilchard fish, tomatoes, potatoes and sauces will deliver a very satisfying meal indeed!

Make sure you buy Pacific pilchard in tomato sauce for this recipe as it is the ideal choice to give the best results.

Get  ready with these items:  

Pacific Pilchard in  rich tomato sauce1 small tin 155 g
Rice (White basmati)1 & 1/2 cups
Ginger and garlic grated1 tbsp
Coriander leaves and stems1 cup
Tomato1 juicy
Onions1 large
Fish sauce1 tbsp
Soy sauce2 tbsp
Ketchup2 tbsp
New / Baby Potatoes6 cut into chunkes
Cumin seeds and mustard seeds1 tsp each
 Salt 1/2 tsp or to taste
pilchard

Let’s Make it:

  • First, wash the rice until water runs clear.   Drain water and keep aside
nfd
  • Chop onions, tomatoes, grate ginger and garlic and cut potatoes.  Open the tin of pilchards and drain the sauce into a cup.  Leave aside the tomato sauce and fish pieces seperately.  Chop coriander leaves and stems.  Keep everything aside.
nfd
  • Heat up olive oil in a wide pan.  Sprinkle cumin seeds and mustard seeds, let them splutter.
  • Add the sliced onion and lightly brown it.
  • Add the following ingredients and fry after each one

Salt, ginger-garlic paste, coriander leaves and stems, chopped tomato, tomato ketchup, tomato sauce from the tin, soy sauce and fish sauce

  • Fry everything until  a thick and juicy sauce is formed.
  • Add potatoes.  Keep frying.
nfd
  • Drain water from the rice and add to pot.  Fry the rice for a min or two.
  • Next, pour warm water just above rice.
  • Give a good stir to bring everything together , cover and cook on very light flame.  Cooking time usually takes  10 – 15 mins.
  • After 10 mins, open the lid, drop the fish pieces
  • Adjust the taste
  • If the rice is not cooked enough and there is no more water left, sprinkle hot water to the sides, cover tightly and lower the flame for allowing it to cook a bit further
  • Finally, garnish with chopped coriander . Cover and keep the flavours to settle for about 10 mins
  • You can serve this dish on its own or with Chinese chili paste or any pickle on the side
  • Yummy !!!

Published by

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.