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Bullhead and Ramp Fried Rice

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This bullhead catfish (mudcat) and ramp fried rice uses Chinese techniques with wild ingredients and is a delicious way to enjoy wild springtime delicacies.

Fried rice should always be made with leftover rice that has had a chance to dry out in the fridge for a while. Freshly cooked rice will be sticky and mushy. 

To cheat a bit, cook the rice, spread on to a baking sheet or large plate, and put in the fridge for an hour or two. 

I call for both light and dark soy sauces, which will add lots of flavour and colour to the dish. If you only have one type of soy sauce, just use that. 

Serves: 4-6
Time to make: 1 hour
Also make with: any firm fish fillets



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Bullhead and Ramp Fried Rice

Recipe by Adam Berkelmans
0.0 from 0 votes
Servings

4

servings
Prep time

45

minutes
Cooking time

15

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 10 oz boneless bullhead fillets, cut into bite-sized chunks

  • 2 teaspoons cornstarch

  • 1/4 teaspoon white OR black pepper

  • 1/4 teaspoon baking soda

  • 1 teaspoon shaoxing wine OR cooking sherry

  • 1 teaspoon + 1 teaspoon light soy sauce

  • 3 tablespoons fat or cooking oil

  • 2 eggs

  • 12 ramp leaves, sliced OR 6 scallions, cut into 1″ chunks

  • 1 red chili, sliced

  • 1/2 red bell pepper, chopped

  • 3 cups leftover white rice (1 cup uncooked)

  • 1 teaspoon dark soy

  • 1 teaspoon fish sauce

Preparation

  • Add the fish, cornstarch, pepper, baking soda, shaoxing wine, and 1 teaspoon of the light soy sauce to a bowl and toss well. Let marinate for at least 15 minutes.
  • Heat the fat or oil in a wok or large skillet over medium high heat.
  • Add 1/2 of the marinated fish and fry for about 1 minute per side until crispy. Transfer to bowl and repeat with the other half.
  • Crack the eggs into the hot oil and scramble until just set. Transfer to plate and set aside.
  • Add the ramps (set aside a pinch for garnish), chili, and red pepper.
  • Cook for 30 seconds, then add the rice, soy sauces, and fish sauce. Mix well, then let sear undisturbed for 1 minute.
  • Flip it all around and let sear for 1 more minute, keeping a close eye on it so it doesn’t burn.
  • Add the fish and cooked eggs into the rice and gently mix them in. Cook for 2 more minutes.
  • Transfer to bowls or plates, and sprinkle with the reserved ramps. Serve immediately. Enjoy!

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Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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