Ingredients
9 small herrings (use whole fish) or
50g tinned anchovies
340g long grain rice
400ml Mai Siam Coconut Milk
110ml Water
1/2 white onion sliced thickly
1 stalk of lemon grass (bruised)
3 eggs
1 jar of Cooks Sambal Olek
1 cucumber (thick slices)
60g peanuts
Salt
Vegetable oil to fry fish
Cooking Method
Step 1
Rice: Wash and drain the rice and place rice in a lidded pot together with the thickly sliced onions, lemon grass, coconut milk, water and salt. Bring to the boil and immediately lower the heat a little.
Step 2
Stir once. Continue cooking until rice starts to dry, when this happens turn down to lowest possible and cover pot, using a diffuser if possible. Rice should take another 10 minutes or so to cook but DO NOT lift the lid to allow the steam to escape.
Step 3
Quickly check that the rice is cooked, turn off the heat and allow rice to continue cooking in its own steam.
Step 4
Fish: Clean the fish and dry on kitchen paper, sprinkle with a little salt. Heat oil in a wok and cook fish in batches, drain well. If you are using tinned anchovies, drain well and pat dry with a kitchen paper.
Step 5
Accompaniments: Bring a large pan of water to the boil and then add the eggs. Cook for 5 minutes and then remove and place into a bowl of ice water immediately. Once cool enough to handle, peel the eggs and cut in half.
Step 6
To serve: Serve coconut rice with fish, boiled eggs, peanuts, cucumber slices and sambal olek.
