Nasi goreng with seared salmon

1. 1

   To make the pickled cucumber, mix the cucumber, chilli, sugar and salt together in a medium bowl and leave for 10 minutes. Add the vinegar, mix well and set aside.

2. 2

   To make the nasi goreng, add the oil to a frying pan over a high heat and stir-fry the shallots, garlic, ginger and shrimp paste for 1-2 minutes.

3. 3

   Add the rice and stir-fry until coated in the aromatics and beginning to crisp at the edges. Stir in the turmeric, fish sauce, soy sauce and ketjap manis. Set aside while you make the toppings

4. 4

   To make the toppings, add 1 tablespoon of the vegetable oil to a frying pan on a high heat. Add the salmon and fry for a minute on both sides until golden. Set aside.

5. 5

   Add the rest of the oil to the frying pan and fry the eggs until the white is set and the edges are crisp. Set aside to drain on a plate lined with kitchen paper.

6. 6

   Return the rice to the heat and stir the spring onions, chilli and cooked green beans, cooking for for 2-3 minutes to heat through.

7. 7

   Serve topped with the salmon slices and eggs, with the pickled cucumber alongside.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.