Simple Stir Fry Kailan with Salted Fish
Here’s a simple recipe that my mother back in Thailand enjoys: Stir Fry Kailan with Salted Fish. It only needs 5 ingredients (no special sauces needed!) and takes less than 10 minutes to cook. It’s salty and mildly spicy with a deep umami flavour that coats the entire vegetable, making every mouthful heavenly.
This Stir Fry Kailan with Salted Fish is best paired with a plate of white rice and some runny sunny-side-up eggs. As it is quickly fried, the kailan vegetable remains firm and crisp, not having the opportunity to release any gravy into the dish.
Although simple, it brings back a lot of fond memories of my mother, and how she used to enjoy it after a long day of labour.
Ingredients
Kailan, which is also known as Chinese Kale or Chinese Broccoli, is a large, glossy leafy vegetable with a thick stem. As it has a mildly bitter taste, it is mostly masked by the salted fish and fragrant, caramelized garlic. It tends to release some liquid as gravy if cooked for more than 3-5 minutes,- so high, controlled heat is key to achieving a firm and crisp texture. If it is not available, kale is a good substitute for this recipe.
Salted Fish in Oil is another main component of this recipe. It is usually made from Spanish Mackerels, which is known as Ikan Tenggiri in Malaysia. They are very fleshy and plump when fresh. Once salted and cooked, it melts easily into smaller chunks. They are also very flavourful, providing enough saltiness and umami without the need for other sauces. If unavailable, it can be replaced with 1 tbsp of oyster sauce – although the taste will change significantly and it will no longer be kailan with salted fish.
Garlic and chilli are the two supporting ingredients that add a layer of flavour. Caramelized garlic adds a burst of sweetness and a lightly smoky taste, while the chilli adds an extra kick of spice. However, if a less spicy Kailan with Salted Fish version is preferred, the chilli can be omitted.
As a personal recommendation, this Stir Fry Kailan with Salted Fish goes very well with half-cooked sunny-side-up eggs and fluffy Jasmine rice. For a truly humble Thai meal, sprinkle a little fish sauce over the eggs instead of salt and pepper. This is how I used to enjoy it in my village when I was young; it was and still is, such a satisfying meal!
Steps
Here are the steps to make Stir Fry Kailan with Salted Fish:
- Smash garlic and chop them roughly.
- Separate the kailan’s stems and leaves.
- Cut the chilli into half (optional).
- Remove the desired amount of salted fish.
- Cook some sunny-side-up eggs.
- Add the oil and fry the garlic until crispy. Remove from the pan.
- Fry the salted fish until cooked. Remove the fish and 1/2 the oil from the pan.
- Fry the chilli for 20 seconds.
- Fry the stems of the kailan.
- Fry the kailan leaves until softened.
- Add the salted fish and crispy garlic. Toss them a little.
- Add the salted fish oil for extra flavour.
Tips
- Using a hot wok cooks the kailan in a few minutes. This reduces the chance for any gravy to form.
- Slicing the kailan stems thinly shortens their cooking time.
- Garlic chunks are packed with flavour – when they are caramelized, they become fragrant and super delicious.
- Frying the salted fish beforehand adds a salted flavour to the oil.
- Once fried, carefully remove the bones from the salted fish.
- Ensure the kitchen is well-ventilated and wear a mask before frying the chillies. Capsaicin, the natural chemical in chillies, vaporizes in the air when in contact with hot oil – and can irritate the lungs, nose and eyes.
- Watch the full video to see exactly how I made it!
Storage Instructions
Leftovers can be kept in the fridge overnight. Reheat over medium heat for about 3 minutes before consuming.
Not recommended to freeze as the kailan may become limp from the ice crystals.
Other Recipes You May Enjoy
- Thai Stir Fry Turmeric Chicken
- Simple Stir Fry Spinach with Garlic
- Stir Fry Lettuce with Dried Shrimp
- Simple & Delicious Thai Mango Salad – Yum Ma Muang
Stir Fry Kailan with Salted Fish
Equipment
- Wok
- Sharp Kitchen Knife
- Chopping Board
Ingredients
- 10 cloves garlic, peeled and washed
- 5 medium-sized kailan stalks, washed and soaked for 1 hour
- 8 pieces bird eyes chilli, mixed, optional
- 2 pieces salted fish, small
- 3.5 tbsp cooking oil
- Thai fish sauce, drizzle
Sunny Side Up Eggs
- 4 tsp cooking oil
- 4 eggs, medium
Instructions
- Crush all the garlic. Mince roughly and set aside.
- Separate the kailan's stems from the leaves. Slice the stems thinly. Cut the leaves into 3 pieces. Add them into different bowls and set aside.
- Cut the chilli into half diagonally for extra flavour.
- Add 4 tsp of cooking oil to the pan over medium-low heat. Crack the eggs and cook them for 3-4 minutes for runny yolks. For firm yolks, flip the eggs and cook for another 30 seconds. Remove from the pan and set aside.
- In a wok over medium heat, add the cooking oil and minced garlic. Fry for 1 minute, or until golden brown. Remove from the heat and set aside.
- Add the salted fish and fry for 1 minute, or until almost cooked. Remove from the heat and set aside. Scoop out the excess oil, leaving about 2 tbsp in the pan. Remove the fish bones when slightly cooled.
- Wear a mask and ensure the kitchen is well-ventilated. While the oil is still hot, fry the chilli for 15 seconds.
- Add the kailan stems and continue frying for 45 seconds, or until they are well-coated in oil and have cooked slightly.
- Add the kailan leaves. Stir fry for 1.5 minutes, or until all the leaves have softened and reduced in volume.
- Add the salted fish and 3/4 of the fried garlic. Reserve the 1/4 for garnishing. Toss the ingredients together for 10 – 15 seconds. Optionally, add some reserved fish oil.
- Switch off the heat. Dish onto a serving plate and garnish with the leftover fried garlic.
- Serve with white rice, sunny-side-up eggs and a drizzling of fish sauce.
Video
Notes
- Using a hot wok cooks the kailan in a few minutes. This reduces the chance for any gravy to form.
- Slicing the kailan stems thinly shortens their cooking time.
- Garlic chunks are packed with flavour – when they are caramelized, they become fragrant and super delicious.
- Frying the salted fish beforehand adds a salted flavour to the oil.
- Once fried, carefully remove the bones from the salted fish.
- Ensure the kitchen is well-ventilated and wear a mask before frying the chillies. Capsaicin, the natural chemical in chillies, vaporizes in the air when in contact with hot oil – and can irritate the lungs, nose and eyes.
- Watch the full video to see exactly how I made it!