My problems with sardines are well known (they even made it to PaleoHacks. Now that’s fame!)
But, happily, I’ve found another delicious sardine recipe so my apocalyptic stockpile is steadily diminishing.
Nasi goreng means “fried rice” in Indonesia, where the dish originates.
Here the rice is replaced with paleo-favourite Cauliflower and, instead of using soy sauce I’m adding coconut aminos which are similar tasting but soy-free (because I really don’t need the estrogen).
Feel free to add some prawns if you have them. I didn’t because the only prawns I can get at the moment are farmed ones from Asia and I don’t quite trust ‘em. They’re shifty-looking and probably hang around in gangs, menacing old ladies.
Sardine Nasi Goreng (serves 2-3)
*adapted slightly from BBC Good Food
- 1 can sardines, drained
- 1/2 head cauliflower
- 2 tbsps coconut oil or ghee
- 2 eggs, beaten
- 1 small, white onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp turmeric
- 3 tsps tomato paste
- 1 red chili, finely sliced
- 1 tbsp coconut aminos (optional, or substitute with soy sauce)
- 2 tbsps fresh coriander/cilantro, finely sliced
- Heat 1 tbsp of oil/ghee in a large wok or frying pan and pour in the eggs. Let them set into an omelette then scoop it out of the pan and set aside.
- Pour in the remaining tbsp of oil/ghee and add the onion, garlic, chili, turmeric and tomato paste. Heat through and stir until it forms a paste.
- Chop up the cauliflower and grind in a food processor until it is a rice-like consistency. Add the cauli-rice to the pan, followed by the coconut aminos if using.
- Stir-fry for five minutes until the cauli-rice softens.
- Shred the omelette and add it to the mix, along with the sardines (breaking them up with your spoon). Flake over the coriander, stir until the fish is heated through then serve.
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