Mizo Dried Fish and Bekang Rice
A simple everyday plate of steamed rice topped with a pungent stir-fry of dried fish and fermented soybean, quick and full of umami.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Small pan
- •Rice cooker or pot
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 6 g
- carbs
- 34 g
- fibre
- 1 g
- protein
- 13 g
- calories
- 240 kcal
Instructions
- 1
Steam or boil the rice separately. Keep it warm.
- 2
Heat oil in a small pan over medium heat.
- 3
Add garlic and onion. Fry gently until fragrant.
- 4
Stir in the shredded dried fish. Cook until slightly crisp.
- 5
Add the mashed bekang (fermented soybeans) and mix thoroughly.
- 6
Stir in green chilli. Cook for 2 to 3 minutes.
- 7
Season with salt. Taste carefully first, as both fish and bekang are salty.
- 8
Spoon the mixture over hot steamed rice and serve.
Chef's tips
Taste before adding extra salt, as dried fish and bekang are already salty. Fry the dried fish well for extra crunch and flavour.
Ingredient substitutions
- dried fish → dried shrimp
Storage
Refrigerate the fish-bekang topping separately for up to 3 days.
Reheating
Reheat the topping in a pan before serving over freshly warmed rice.
Common mistakes to avoid
- •Adding too much salt without tasting the fish and bekang first.
Serving suggestions
Cooked Mizo Dried Fish and Bekang Rice?
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