Amy Chanta and Palisa Anderson’s khao padt bpla khem (mackerel fried rice)

Ingredients

• 125 ml (1/2 cup) vegetable oil, plus extra, if necessary
• 50 gm salted Thai mackerel fillet (see note)
• 1 red shallot, finely chopped
• 4 garlic cloves, crushed
• 400 gm cooked jasmine rice
• 5 stalks gai lan (Chinese broccoli), thinly sliced
• 5 red birdseye chillies, finely chopped
• 1 tbsp fish sauce or to taste
• 1 tsp raw caster sugar
• Sliced star fruit and lime wedges, to serve

Instructions

1. 1

   1.: Heat a large wok with oil over high heat. Add mackerel and fry, turning frequently, until golden (5 minutes). Remove wok from heat, discard bones and flake meat. Set aside.

2. 2

   2.: Reduce heat to medium (add extra oil, if necessary), add shallot and garlic and stir-fry until slightly softened (2 minutes). Add rice and mackerel, and stir-fry, tossing frequently, until mackerel has broken up into small pieces and disappeared through the rice (3 minutes). Add chilli, gai laan, fish sauce and sugar and toss until heated through (2-3 minutes); season to taste. Serve with star fruit and lime wedges.