Pineapple fried rice and ikan bakar kecap

1. 1

   To make the ikan bakar kecap, mix together the shallot, garlic, chilli, tamarind paste, sweet soy sauce, soy sauce and lime juice in a bowl to make the marinade. Season with salt.

2. 2

   Place the mackerel in a shallow dish and pour over the marinade, making sure the fish is well coated. Marinate for at least 30 minutes in the fridge.

3. 3

   Preheat the grill to medium-high. If using banana leaves, quickly pass them over an open flame to soften them.

4. 4

   Place each mackerel on a piece of banana leaf (if using) or directly on the grill pan. Cook for about 5-7 minutes on each side, or until the fish is cooked through and slightly charred at the edges.

5. 5

   To make the pineapple fried rice, heat 1 teaspoon of the vegetable oil in a large frying pan or wok over a medium-high heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.

6. 6

   In the same pan, heat the remaining vegetable oil. Fry the onion, red pepper, peas and carrots for about 2-3 minutes, or until they start to soften.

7. 7

   Add the pineapple and stir-fry for another 2 minutes, or until lightly caramelised.

8. 8

   Add the rice to the pan. Break apart any clumps and stir well to combine with the vegetables and pineapple.

9. 9

   Drizzle the soy sauce, XO sauce, bouillon powder and sugar over the rice. Mix thoroughly, ensuring the rice is evenly seasoned. Continue to cook for another 3-5 minutes, stirring often to prevent sticking.

10. 10

    Return the scrambled eggs to the pan and add the crushed peanuts. Stir to combine everything. Season with salt and pepper.

11. 11

    Spoon the fried rice into the hollowed-out pineapple halves. Garnish with the coriander.

12. 12

    Serve the pineapple fried rice and ikan bakar kecap with the lime wedges on the side.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.