Ingredients
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1 1/2 cups (300g) jasmine rice
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100ml coconut milk
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2 tablespoons sunflower oil
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2 eggs, lightly beaten, seasoned
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2 small red chillies, seeds removed, thinly sliced
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3 garlic cloves, finely chopped
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2 kaffir limes leaves, finely shredded
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6 spring onions, finely shredded
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1 tablespoon light soy sauce
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300g hot-smoked trout fillet, flaked
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1/4 cup coriander leaves, chopped
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Fried Asian shallots, to serve
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Toasted shredded coconut, to serve
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Lime wedges, to serve
Method
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1Place rice, coconut milk, 2 cups (500ml) water and 1/2 teaspoon salt in pan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand, covered, for 10 minutes, then fluff up with a fork.
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2Meanwhile, heat 1 tablespoon oil in a non-stick frypan over medium heat. Pour the egg into the pan, swirling to coat the base in a thin layer. Cook for 1-2 minutes until set, then invert onto a board. Roll omelette up and thinly slice.
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3Add the remaining 1 tablespoon oil to the pan, then add chilli, garlic, kaffir lime leaves and half the spring onion. Cook, stirring, for 1 minute or until softened, then add the rice, soy sauce, omelette, trout and coriander. Toss to combine.
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4Divide among bowls and serve with fried Asian shallots, toasted coconut, lime wedges and remaining spring onion.
Source: taste.com.au
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