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Nasi Goreng with Mackerel

This inviting mackerel and prawn recipe from Rick Stein is inspired by Indonesian and Malay cuisine. The Nasi Goreng has a seafood twist, which is perfect with rice.

From the book


The secret of a good nasi goreng is rice that has been cooked well, so that the grains are separate, and that has been left to cool but not been chilled.

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225g (8oz) long grain rice
2 x 175–225g (6–8oz) mackerel, cleaned
2 large eggs
Sunflower oil, for frying
6 large shallots, sliced
175g (6oz) peeled, cooked North Atlantic prawns
1 tbsp light soy sauce
5cm (2in) piece of cucumber, quartered lengthways and sliced
4 spring onions, chopped
For the nasi goreng paste:
3 tbsp groundnut oil
4 large garlic cloves, roughly chopped
2 large shallots, roughly chopped
15g (½oz) roasted salted peanuts
6 medium-hot red chillies, chopped
1 tbsp tomato purée
½ tsp blachan (dried shrimp paste)
1 tbsp ketjap manis (sweet soy sauce)

Essential kit

You will need a food processor.


First make the nasi goreng paste: put all the paste ingredients into a food processor and blend. Then cook the rice in boiling, salted water for 15 minutes, until just tender. Drain, rinse well and then spread it out on a tray. Leave to cool.

Preheat the grill to high. Season the mackerel on both sides with salt and pepper. Lay them on a lightly oiled baking sheet or the rack of a grill pan and grill for 4 minutes on each side. Leave them to cool and then flake the flesh into large pieces, discarding the bones.

Next, beat the eggs with salt and pepper and then heat a little oil in a frying pan and make three omelettes. The object is to get them as thin as possible. Cook each one till the egg has lightly set on top, then flip over and cook a few seconds on the other side. Roll the omelettes up and leave them to cool. Then thinly slice the omelettes into strips.

Pour 1cm (½in) of sunflower oil into a frying pan. Add the shallots and fry over a medium heat until crisp and golden brown. Lift them out with a slotted spoon and leave to drain on kitchen paper. Spoon 2 tablespoons of the oil from frying the shallots into a large wok and get it smoking hot. Add 2 tablespoons of the nasi goreng paste and stir-fry for 2 minutes.

Add the cooked rice and stir-fry over a high heat for 2 minutes, until it has heated through. Add the prawns, the strips of omelette, the fried shallots and the flaked mackerel and stir-fry for a further minute. Add the soy sauce, cucumber and most of the spring onions, toss together well and then spoon onto a large, warmed plate. Sprinkle with the remaining spring onions and serve immediately.


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From the book: My Kitchen Table: 100 Fish and Seafood Recipes

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