Barley nasi goreng

We’ve added more fibre and crunch by swapping rice for barley in this popular Indonesian dish.

45 minutes

Serves 4-6 

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Ingredients:

  • Olive oil or canola oil, for frying 
  • 1 Tbsp (15ml) PnP crushed garlic & ginger 
  • 1 onion, chopped 
  • 1-2 red chillies, deseeded and chopped 
  • 3 cups (750ml) cooked barley 
  • ¼ cup (60ml) soy sauce 
  • ¼ cup (60ml) brown sugar or maple-flavoured syrup 
  • 4-6 (about 600-800g) hake fillets 
  • Salt and milled pepper 
  • Sliced spring onion and chives, to garnish
  • Lime wedges, for serving 

 

Method

  1. Heat a glug of oil in a pan over medium heat. 
  2. Sauté crushed garlic and ginger with onion and chilli until softened, about 5-8 minutes. 
  3. Stir in cooked barley, soy sauce and brown sugar or syrup. 
  4. Cook, stirring constantly, until sauce has reduced and barley starts to caramelise. 
  5. Heat 1cm oil in another pan. 
  6. Season fish and fry skin-side down until crispy, about 3 minutes. 
  7. Reduce heat, flip the fish and cook the other side for 3-5 minutes, until lightly browned and just starting to flake. 
  8. Serve fried barley and hake garnished with spring onions and chives, with lime wedges on the side.

 

 

 

 

 

Browse more comfort food recipes here.

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