To make the salt-cured fish:
Coat salmon on all sides with a layer of salt. You don’t need to bury the salmon, but there should be a thick enough layer that the grains don’t immediately disappear as you sprinkle them (see video for visual). L it sit in the fridge for 2-3 hours (2 hours for thinner pieces, 3 hours for thicker ones, or adjust the timing according to how salty you want the fish). Once it’s done, rinse the fish then pat dry. The longer you let it cure the salty it will be, so don’t forget about it!
To cook the fish, heat a generous amount of oil in a wok or a skillet over medium heat and fry the fish on both sides until golden and fully cooked. Do not be worried about overcooking the fish; we want it really thoroughly cooked.
Drain the fish on paper towel to absorb excess oil. The fish is now ready to be used. If not using immediately, store in the fridge. The fish will keep in the fridge for at least a week, and the saltier the fish, the longer it keeps.
To make the fried rice:
Chop the salted fish into small pieces. In a wok, add a little bit of oil and fry the salmon bits over medium high heat until well browned and crispy, about 3-4 minutes. Remove the fish and set aside.
To the same wok over medium high heat, add garlic and saute until it starts to turn golden. Add the eggs, break the yolk and let it set about half way, then scramble briefly. Add the Chinese broccoli and toss quickly just to coat it in oil.
Turn the heat up to high and add the rice, fish sauce, sugar and white pepper; toss until the rice is hot and all the grains are well separated, then toss in the salmon. Then spread the rice out and let it sit, undisturbed, for about 15-20 seconds so the rice can toast and brown slightly. Toss and repeat the toasting one or two more times. Remove from heat.
Plate the rice and top with chopped cilantro if desired, and serve with a wedge of lime. If you find it needs a little extra seasoning, sprinkle on a little prik nam pla. Enjoy!
