Nasi Goreng with Flaked Snapper

Go Indonesian for dinner with traditional nasi goreng served with flaked snapper.

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

• Place the garlic, ginger, finely chopped chilli and shrimp paste in a food processor and whiz until a paste. Set aside.
• Heat 1 tbs oil in a wok over high heat.
• 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.
• 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.
• 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.
• Divide the rice mixture among bowls and flake over the snapper. Serve garnished with peanuts, green spring onion and sliced chilli.

NOTES

Shrimp paste and kecap manis (Indonesian sweet soy sauce) are available from Asian food shops and selected supermarkets.