My Dad was a very strange cook. But he did cook – a lot – he made is own pork scratchings in the microwave (Bacon rind full power 20 minutes – try it), fried his own Cod’s Roe, brought live crabs back from our Dorset holidays to boil in a big pan, ate every version of offal and game. He had us spend beach holidays gathering mussels and woodland walks searching for and gathering fungi And everything he ate was covered in freshly ground black pepper.
Growing up he would make a dish he called – “Fishy Rice”, which I now realise was a version of Nasi goreng -Indonesian stir-fried rice. I never asked for the recipe I know it had smoked mackerel, fish sticks ,rice and that it stank the whole house out when cooking. I know as kids we refused to eat it.
He died when I was 19 . It’s taken me a long time but now that I have kids I think maybe he was quite sensible. Because, if my kids even sense that I am eating, they will demand and devour my food in seconds. By making food that frankly terrified me, he ensured he got to eat his meal in peace. The only way to prevent my kids eating anything is if it smells “weird” or if I declare it “spicy”. Something my Dad achieved with every dish.
I know there are those that delight in their kids being gourmets, but honestly while they still feel like olives are a treat why go there! I’d rather enjoy my mussels in peace.
This is my version of Fishy Rice, simmering the dried shrimps with the rice produces a pungent smell almost certain to deter little mouths.
Yet is it so truly moreish. The beansprouts on top give a lovely crunch though you don’t have any don’t worry too much this is a great dish with any leftover vegetables.
Special Fishy Rice
For two people
200g of brown rice
4 tbsp of dried shrimps
200g of pork or chicken mince
1 clove of garlic finely chopped
½ thumb of ginger
2 tbsp of Tean’s Anchovy Chilli ( a dried anchovy and chili paste)
2 spring onions finely chopped
2 medium carrots finely grated
2 handfuls of frozen peas
2 handfuls of finely chopped cabbage
2 eggs beaten
2 handfuls of beansprouts
5 tsp of soy sauce
½ a lime
1. Simmer together the rice and shrimps until cooked and drain
2. Fry the vegetables ( except the beanspout) ssoftened in vengetable oil
3. Add the anchovy chilli paste and the eggs
4. Fry until all mixed well
5. Servve with a handful of breansprouts over the top drizzle of lime and soy sauce