Szechuan Basa Fish and Fragrant Rice

Rinse the rice until the water runs clear. Heat 2 tsp vegetable oil in a small saucepan over medium heat. Cook half the stir-fry sauce for 1 min or until fragrant, then stir in the rice. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.

Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cabbage with a sharp knife or mandoline. Cut the fish into 5cm pieces. Combine 1 tbs white vinegar, 2 tsp vegetable oil, 2 tsp soy sauce and 1 tsp sugar in a large bowl. Add the carrot and cabbage, season with pepper and toss to combine.

Combine the fish and remaining stir-fry sauce in a bowl and turn to coat. Heat 2 tsp vegetable oil in a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (see Kitchen 101). Remove from the pan.

If adding the fried eggs, wipe the pan clean. Heat 2 tsp vegetable oil in the same pan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set or cooked to your liking. Remove the pan from the heat.

Add the spinach to the slaw and toss to combine. Add ½ tsp soy sauce to the rice and fluff with a fork. Divide the fish, fragrant rice, spinach slaw and eggs among bowls. Scatter with the fried shallots and enjoy!

Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.