Cơm chiên cá mặn is fried rice made with dried salted king mackerel. It is a popular dish in Đà Nẵng. At first glance it looks like ordinary fried rice; the difference is the salted fish, fried with garlic and chicken before the rice goes in. Plan ahead: the salted fish soaks in hot water overnight, or for at least 4 hours. Ingredients 200 g dried salted king mackerel 200 g chicken 2 bowls rice ½ cabbage 4 tablespoons olive oil (or corn oil) 1 teaspoon pepper 100 g minced garlic 2 tablespoons chicken seasoning powder (bột gà) 1 carrot and 100 g French beans (đậu cô ve) (optional) Cilantro, to serve The salted fish and chicken powder are easiest to find at a Vietnamese market, where the sellers can also help if you’re not sure what to buy. How to make cơm chiên cá mặn 1. Soak the salted fish Clean the fish, then soak it in hot water overnight, or for at least 4 hours. Once it is soft, tear it into long, thin strips and leave them in a basket to cool and drain. 2. Prepare the chicken and cabbage Wash the chicken and cut it into small pieces. Marinate it with 1 tablespoon of the chicken powder, some of the pepper and some of the minced garlic. Wash the cabbage and cut it into long, thin strips. 3. Cook the rice Wash the rice and put it in the pot with the other 1 tablespoon of chicken powder, some pepper and some of the olive oil, then cook it. If you want more vegetables, cut the carrot and French beans into small pieces and cook them with the rice. 4. Fry everything together Heat the rest of the oil in a pan over high heat and fry the remaining garlic until it turns golden. Quickly add the salted fish and the chicken and fry for about 10 minutes. Add the cooked rice. After 5 minutes, add the cabbage and toss everything together over medium heat. Scatter cilantro over the top before serving. On a cold day, eat it with a bowl of hot soup. Share:
