Salted fish fried rice is one of them comfort food dish that if you had grew up eating you will love it. For most it is an acquired taste but my husband loves it from first bite. However one cannot judge whether any typical Englishman or westerner would like salt fish by my husband’s taste buds because his own mother said he is weird – kekekekeke

On my last trip back to Kuching my classmate kindly gifted me some salt fishes and I was able to cargo them back to UK. This has been the norm for the last few decades. I vacuumed packed and freeze them. Then I weighed them to check the weight and only put into my suitcase, freezer bag and all, just before going to the airport. It normally reach UK safely still frozen.

When there was a break in the weather last month I defrosted one fish, portioned and fried in my garden. Luckily I have done so for even though it is now spring in the UK it has been a few wet and miserable few weeks. When I do so, I normally placed the fried salt fish, oil and all into a vacuumed sealable container. Store it in your fridge and it last a long time. Like months.

As I could not spare a big portion of salt fish I added chicken and prawns today. You can add whatever you like. Lap cheong (Chinese sausage) is good too. Again this is a guide recipe. Make it your own with a few TIPs

TIP – Use overnight rice. I prefer to boil my rice slightly on the dryer side and keep in my fridge overnight AFTER fluffing.

TIP – Fry your protein separately but only to 80% – 90% cooked

TIP – I do not use much seasoning, only freshly ground pepper and rice wine. However it is entirely up to you. I prefer to taste the surprise salt fish, ginger, chilli, fresh spring onions with different mouthfuls. Enjoy