Pitcairn Islands Style Mixed Rice (Nasi Goreng Mawut)

Ingredients

In this Pitcairn Islands adaptation, the traditional Indonesian Nasi Goreng Mawut is transformed by incorporating locally sourced ingredients from the Pitcairn Islands. The original dish typically includes a combination of noodles and rice, but in this adaptation, the focus is solely on rice. Additionally, the seafood used in the Pitcairn Islands version is sourced from the surrounding pristine waters, adding a unique flavor profile to the dish. We alse have the original recipe for Nasi goreng mawut, so you can check it out.

• 2 cups (470ml) cooked rice 2 cups (470ml) cooked rice
• 200g fresh fish fillets, diced 200g fresh fish fillets, diced
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (240ml) pineapple chunks 1 cup (240ml) pineapple chunks
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 22g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until fragrant and translucent.
3. 3.
   Add the diced fish fillets and shrimp to the pan and cook until they are just cooked through.
4. 4.
   Remove the seafood from the pan and set aside.
5. 5.
   In the same pan, add the diced bell peppers and pineapple chunks. Sauté for a few minutes until they are slightly softened.
6. 6.
   Push the vegetables to one side of the pan and add the cooked rice to the other side. Stir-fry the rice for a few minutes until it is heated through.
7. 7.
   Combine the rice with the sautéed vegetables and add the soy sauce, fish sauce, and tomato ketchup. Mix well to ensure the rice is evenly coated with the sauces.
8. 8.
   Return the cooked seafood to the pan and stir-fry for another minute to incorporate all the flavors.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove from heat and garnish with fresh cilantro.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If desired, you can marinate the fish with a squeeze of lime juice and a pinch of salt for added flavor.
• Shrimp — Choose fresh, deveined shrimp for the best taste. If using frozen shrimp, make sure to thaw them completely before cooking.
• Pineapple chunks — Use fresh pineapple chunks for a burst of tropical sweetness. If fresh pineapple is not available, you can use canned pineapple chunks in natural juice as a substitute.

Tips & Tricks

• For an extra kick of heat, add a dash of chili sauce or sprinkle some crushed red pepper flakes.
• Feel free to customize the dish by adding other vegetables such as peas, carrots, or corn.
• If you prefer a smoky flavor, you can use smoked fish instead of fresh fish fillets.
• To make the dish more substantial, you can serve it with a fried egg on top.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Pitcairn Islands Style Mixed Rice as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with additional fresh cilantro for added freshness.

Presentation advice

To enhance the presentation, consider serving the dish in a hollowed-out pineapple half. This adds a tropical touch and makes for an eye-catching presentation.