Sprinkle salt over the mackerel fillet and chill in the fridge for several hours. Pat dry with kitchen paper, then grill the mackerel. Or you could use store-bought salted mackerel.
Remove the bones from the grilled fillets and shred roughly. Do these preparations beforehand. I usually grill more than usual.
Cut the leek lengthways in half and chop finely. Rinse the komatsuna leaves and chop finely.
Heat sesame oil in a frying pan and add chopped ginger and Step 3.
Add Step 2 to the pan, and then Step 3. Stir quickly and add the ★ red chili powder and warm cooked rice.
Add ★ fish sauce and fry quickly. Drizzle ★ soy sauce onto the sides of the frying pan and toss quickly. Add the ★ black pepper and toasted sesame seeds. Adjust the seasoning by adding salt if necessary.
Transfer Step 6 to a serving dish. I sprinkled with black sesame seeds to finish.
This is more a mixed rice than a Chinese-style fried rice. Use more sesame oil if you want to fry the rice to a crisp.
Story Behind this Recipe
Every time I grill salted mackerel my husband asks, "Will you make fried rice with the leftovers tomorrow? I really like it." Yes, I know you love this fried rice. This fried rice with mackerel has been a regular lunch of ours for years. I have settled on this recipe so I decided to upload it.
Adjust the amount of salt when you use store-bought salted mackerel. The rice is warm so just mix with other ingredients. If you cook the mackerel pieces for too long they will dry out, so fry quickly. When you use ichimi spice use less.