Chef's Recipes

Macanese fried rice with cod

The flavours of Portugal and China unite in this unusual spin on fried rice.

Mar 19, 2018 10:17pm
By Tony Tan
  • Serves 2
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"Just under an hour by ferry from Hong Kong is Macau, which was colonised by the Portuguese in 1557," says Tony Tan. "By the time it was returned to China in 1999, a lovely blend of Portuguese and Cantonese cuisines with some influence from Goa and Mozambique had evolved into a Macanese cuisine. This exceptionally tasty dish of fried rice is a fine example of this unique blend. It features salt cod - baccalà, or bacalhau in Portuguese - and is a cinch to make. Some cooks and restaurants add olives - don't be surprised to find this hybrid dish made with all sorts of different goodies. If you visit Macau, check out António restaurant and Albergue 1601 for Portuguese and Macanese food."
This recipe from Hong Kong Food City by Tony Tan (Murdoch Books, $49.99) has been reproduced with minor GT style changes.

Ingredients

  • 3 tbsp extra-virgin olive oil, plus extra to serve
  • 1 egg beaten
  • 1 red shallot red shallot, finely chopped
  • 120 gm soaked and drained salt cod, cut into small cubes
  • 500 gm cooked long-grain rice, preferably refrigerated overnight
  • 30 gm green capsicum, finely chopped
  • 1 spring onion, finely chopped
  • 1 small tomato, sliced (optional)

Method

  • 1
    Place the olive oil in a wok over medium-high heat. Pour in the egg and tilt the wok to form a thin omelette. Move the omelette to the side and add the shallot. Stir-fry for 30 seconds, then add the salt cod, adding more oil if necessary.
  • 2
    Stir-fry for 1-2 minutes, then add the rice and stir-fry until hot. Add the capsicum and spring onion, season with salt and white pepper and stir-fry for another minute. Drizzle some extra oil over the rice and serve with sliced tomato.

  • Tony Tan

  • Cuisine:Modern Australian
  • Course:Side Dish
Related Tags:
  • Photography: Greg Elms
  • Magazine Issue: January 2018
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