Nasi Goreng Ikan Masin Recipe (Salted Fish Fried Rice)

Cooked rice: The base of the dish, providing a neutral canvas for the other flavors.

Salted fish: Adds a distinctive, savory taste and crispy texture when fried.

Eggs: Scrambled into the rice to add richness and protein.

Garlic: Provides a fragrant aroma and depth of flavor.

Onion: Adds sweetness and a slight crunch to the dish.

Soy sauce: Enhances the umami and adds a salty, savory taste.

Oyster sauce: Adds a rich, umami flavor that complements the other ingredients.

Cooking oil: Used for frying the ingredients and bringing everything together.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of heat and balances the flavors.

When preparing salted fish for nasi goreng, soak it in water for about 15 minutes before frying. This helps to reduce the saltiness and makes it more palatable. Additionally, ensure the cooked rice is a day old or has been cooled in the refrigerator. This prevents the rice from becoming mushy and helps achieve the desired texture for fried rice.

• Salted fish - Substitute with anchovies: Anchovies provide a similar salty and umami flavor that complements the fried rice well.

• Salted fish - Substitute with smoked fish: Smoked fish offers a rich, smoky flavor that can enhance the overall taste of the dish.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar savory and salty flavor.

• Soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that adds a slightly sweeter but still savory taste.

• Oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar thick consistency and a sweet-savory flavor profile.

• Oyster sauce - Substitute with mushroom sauce: Mushroom sauce can provide a similar umami flavor, making it a good vegetarian alternative.

• Cooking oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that can enhance the overall taste of the fried rice.

• Cooking oil - Substitute with olive oil: Olive oil is a healthier alternative that can be used for cooking the ingredients.

• Salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• Salt - Substitute with fish sauce: Fish sauce provides a salty and umami flavor that can enhance the dish.

• Pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat.

• Pepper - Substitute with chili flakes: Chili flakes add a bit of heat and a different kind of spiciness to the dish.

• Allow the Nasi Goreng Ikan Masin to cool down to room temperature before storing. This prevents condensation and keeps the fried rice from becoming soggy.

• Transfer the cooled fried rice into an airtight container. Ensure the container is clean and dry to maintain the freshness of the rice.

• If you plan to consume the Nasi Goreng Ikan Masin within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the fried rice. Portion the rice into individual servings before placing them in freezer-safe bags or containers. This makes it easier to reheat only what you need.

• Label the containers or bags with the date of storage. This helps you keep track of how long the fried rice has been stored.

• When reheating refrigerated Nasi Goreng Ikan Masin, use a microwave or a stovetop. For the microwave, sprinkle a few drops of water over the rice and cover it with a microwave-safe lid or plate to retain moisture. Heat on high for 1-2 minutes, stirring halfway through.

• For stovetop reheating, add a small amount of oil to a pan and heat the rice over medium heat, stirring occasionally until thoroughly heated.

• To reheat frozen fried rice, it's best to thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated rice.

• If you're in a hurry, you can reheat the frozen Nasi Goreng Ikan Masin directly in the microwave. Use the defrost setting or heat on low power, stirring occasionally, until the rice is heated through.

• Always ensure the fried rice is heated to an internal temperature of at least 165°F (74°C) to ensure it is safe to eat.

• Avoid reheating the Nasi Goreng Ikan Masin more than once, as repeated reheating can affect the texture and flavor of the rice and may pose food safety risks.

• For stovetop reheating:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of cooking oil or butter to the pan.
  3. Once the oil is hot, add the leftover Nasi Goreng Ikan Masin.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the fried rice is thoroughly heated.
  6. Serve hot and enjoy.

• For microwave reheating:

  1. Place the leftover Nasi Goreng Ikan Masin in a microwave-safe dish.
  2. Add a splash of water or broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes.
  5. Stir the fried rice halfway through to ensure even heating.
  6. If needed, microwave for an additional 1-2 minutes until hot.
  7. Let it sit for a minute before serving.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Nasi Goreng Ikan Masin in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes or until the fried rice is heated through.
  5. Stir halfway through the reheating process for even warmth.
  6. Remove from the oven and serve hot.

• For steamer reheating:

  1. Place the leftover Nasi Goreng Ikan Masin in a heatproof dish.
  2. Set up a steamer and bring the water to a boil.
  3. Place the dish in the steamer basket.
  4. Steam for about 5-10 minutes or until the fried rice is thoroughly heated.
  5. Carefully remove the dish from the steamer and serve hot.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for chopping the onion and cutting the salted fish into small pieces.

• Cutting board: A sturdy surface for safely chopping and preparing ingredients.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Measuring spoons: Necessary for accurately measuring the soy sauce, oyster sauce, salt, and pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Serving spoon: Used for serving the finished Nasi Goreng Ikan Masin hot.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to save cooking time.

Use leftover rice: Day-old cooked rice works best for fried rice, saving you from cooking fresh rice.

Pre-cook salted fish: Fry the salted fish in bulk and store it, so you can quickly add it to your dish.

Efficient egg preparation: Beat the eggs in advance and keep them ready to pour into the wok.

Organize sauces: Measure out the soy sauce and oyster sauce before you start cooking.