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Stir Fry Kailan with Salted Fish

Somjit Najaireeb
Firm and salty, and slightly umami, this Stir Fry Kailan with Salted Fish has is perfect with some sunny side up runny eggs, a dash of fish sauce, and fluffy white rice. It's simple and yet very satisfying - a nostalgic meal for the family.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Side Dish
Cuisine Chinese
Servings 6
Calories 196 kcal

Equipment

  • Wok
  • Sharp Kitchen Knife
  • Chopping Board

Ingredients

US Customary | Metric
  • 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.

Notes

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 - 4 minutes before consuming.
Not recommended to freeze as the vegetables may become limp from the ice crystals.

Nutrition

Calories: 196kcalCarbohydrates: 8gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 143mgSodium: 86mgPotassium: 253mgFiber: 3gSugar: 1gVitamin A: 1030IUVitamin C: 51mgCalcium: 141mgIron: 1mg
Keyword kailan, salted fish
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