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 


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 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 



  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.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.