Ingredients

• 4 garlic cloves, roughly chopped
• 5cm piece ginger, roughly chopped
• 4 long red chillies, seeds removed, 3 finely chopped, 1 thinly sliced
• 1/4 cup (65g) shrimp paste in soya bean oil (see notes)
• 1/4 cup (60ml) peanut oil
• 2 x 180g skinless snapper fillets
• 2 eggs, lightly beaten
• 5 spring onions, white part sliced, green part thinly sliced on an angle
• 2 tbs kecap manis (see notes)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 1/2 cups (300g) white rice, cooked to packet instructions, cooled
• 2 cucumbers, halved lengthways, seeds removed, sliced on an angle
• 1/4 cup (35g) roasted peanuts

Method

• Step 1 Place the garlic, ginger, finely chopped chilli and shrimp paste in a food processor and whiz until a paste. Set aside.
• Step 2 Heat 1 tbs oil in a wok over high heat.
• Step 3 Season snapper and cook for 3 minutes each side, then transfer to a plate and set aside. Heat another 1 tbs oil in the wok, then cook the egg for 30 seconds or until just set. Transfer to a plate.
• Step 4 Heat remaining 1 tbs oil in the wok, then add paste and stir-fry for 1 minute or until fragrant. Add the white spring onion and stir-fry for 1 minute or until softened.
• Step 5 Stir in the kecap manis, soy sauce, honey and 1/4 cup (60ml) water, then cook for 1 minute. Add the rice, cucumber and egg, then stir to coat in the sauce for a further 2-3 minutes until heated through.
• Step 6 Divide the rice mixture among bowls and flake over the snapper. Serve garnished with peanuts, green spring onion and sliced chilli.