Best Fish Fried Rice Recipes

CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF

Steps:

• Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
• Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
• Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
• Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
• Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
• Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
• Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
• Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings

FRIED WHOLE FISH, CHIPOTLE SAUCE, RICE, AND MEXICAN SLAW

Steps:

• For the fish: Combine garlic, salt and 1 gallon water in a pot. Bring to a boil and turn off the heat. Pour the brine in a container to cool it down to room temperature, then add fish. Let the fish soak in the brine, refrigerated, for 24 hours.
• Heat the oil in a deep-fryer to 325 degrees F. Fry fish until cooked through, 8 to 9 minutes.
• Let fish rest for a couple of minutes, then place on a plate. Serve with Chipotle Sauce, Mexican Slaw and rice.
• Add butter to a large pot over high heat, then add onion, adobo puree, cilantro, jalapeno and garlic. Cook, stirring, for about 2 minutes, then add lobster broth and ketchup. Lower to medium heat and cook for 10 minutes.
• Toss red and white cabbage, onion and cilantro in a bowl and add lime juice, olive oil and salt to taste.

FISH FRIED RICE

Steps:

• Place a stir-fry pan over high heat until hot.
• Add oil, swirling to coat sides.
• Add fish and cook, stirring, until it turns opaque, about 1 1/2 minutes.
• Add rice, separating grains with back of a spoon.
• Add sliced greens, fish sauce, and soy sauce.
• Stir to combine and cook until rice is heated through, 2 to 3 minutes.
• Stir in cilantro and serve.

SALTED FISH FRIED RICE

Steps:

• Heat oil in a wok until hot, fry salted fish until crispy and golden.
• Dish out and set aside.
• Heat remaining oil and add in sesame oil.
• Add prawns and fry until heated through.
• Put in the rice and toss briefly and add in seasoning.
• Stir-fry well to combine.
• Make a well in the centre of the rice.
• Beat in the eggs.
• Add a dash of pepper and cover the eggs with the rice for one to two minutes.
• Toss and fry rice well until well heated through.
• Should it be a bit too dry, add a little more oil to glaze.
• Add in the peas and toss well to combine. Put back the fried salted fish to mix.

FRIED FISH WITH RICE (KUWAITI & EMIRATI)

Steps:

• Wash fish, clean well leaving on heads, make sure scales are all removed and fish is degutted.
• Wash the white Basmati rice well and leave to soak for 15-30 minutes depending on quality of rice.
• Bring a large pan of water to a boil put in the fish, cinnamon stick, cardamom pods and clove and simmer until cooked.
• Remove the fish and reserve the cooking water.
• Cut some gashes across the fish and rub on some bahrat and the minced garlic then pour fresh lemon juice over top. Refrigerate for up to 1 1/2 hours.
• Cook Basmati rice with as much reserved cooking liquid as needed, sea salt and the loomis.
• Heat olive oil in a pan and fry the onions until soft and golden adding the turmeric, some sea salt and 1/4 tsp bahrat.
• Mix 2/3 of the onions into the cooked rice & sprinkle the remaining onion mixture over top.
• After the fish has marinated, pat dry with paper towel.
• Preheat oven to 275F (not very high).
• Heat 1/2 inch oil (vegetable or light olive) until hot in a pan and fry the fish one at a time until golden brown, then drain on paper towel.
• Place fish on top of rice, cover with aluminum foil and set in preheated oven for 1 hour.
• Serve with lemon and lime wedges, radishes if wished, and Recipe #387327 for a wonderful authentic Kuwaiti meal.
• Don't forget to eat this with your 3 first fingers of the right had keeping food from going above the mid knuckles!
• Enjoy!

STIR-FRIED RICE NOODLES WITH MARINATED FISH

Steps:

• Place the fish in a shallow bowl. To make the marinade, mix the oil, green chilies, and fish sauce together and pour over the fish. Cover and chill for 2 hours. Put the noodles in a bowl and cover with boiling water. Leave for 8-10 minutes (check the package instructions) and drain well. Heat the oil in a wok or large skillet and suate the shallots, garlic, and red chili until lightly browned. Add the soy sauce and chili sauce. Add the fish and marinade to the wok and fry gently for 2-3 minutes until cooked through. Add the drained noodles and stir gently. Sprinkle with cilantro and serve immediately.

BACON FRIED RICE WITH A SIDE OF TOMATOES IN FISH SAUCE...

Steps:

• In a large skillet, saute the bacon, garlic, carrot, peas and onion in butter until bacon is no longer pink. Remove from skillet and set aside. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, accent seasoning, pepper, and bacon mixture; heat through. Serve!
• Note: You may replace the eggs and bacon with tofu and add hot peppers if you are a vegetarian.
• Tomatoes in Fish Sauce:.
• In a bowl, combine tomatoes, onions and fish sauce. Serve with Spam or Smoked Milkfish and Fried Rice. Yummy!