Ingredients

Serves 6

New Year Snapper
1 whole snapper, cleaned
1 ½ tbsp rice flour
1 tsp salt
Vegetable oil for frying
Sauce:
1 tbsp AYAM Red curry paste
3 garlic cloves, crushed
5 inch ginger, peeled and julienned
1 carrot, peeled and sliced thinly
2 tomatoes, chopped finely
1 Lebanese cucumber, peeled and sliced thinly
1 small can of pineapple pieces in natural juice, drained and juice reserved
1/3 cup rice vinegar
1/3 cup soft brown sugar
2 tbsp AYAM light soy sauce
3 spring onions, cut into thin strips



Claypot Chicken Rice
2 chicken thighs, cut into 3cm chunks
1 tbsp plain flour
1 tbsp Shao Xing wine
1 tbsp finely grated ginger
2 tbsp vegetable oil
½ cup sliced Chinese sausage
12 fresh shitake mushrooms, quartered
2 cups basmati rice
3 tbsp oyster sauce
2 tbsp Asian cooking caramel
2 tbsp Ayam dark soy sauce
3 tbsp Ayam light soy sauce
2 ½ cups chicken stock
Garnish:
2 tbsp ginger, cut into match sticks and deep fried until golden brown
5 cloves garlic, peeled and finely sliced then deep fried until golden brown
1 long red chilli, deseeded, halved lengthways then sliced and deep fried
5 spring onions, sliced thinly

Method

Chinese New Year Snapper
Gently score snapper diagonally. Lightly dust with rice flour and season with salt. In a large wok, heat vegetable oil (use enough to shallow fry fish). When oil is hot, fry fish (approximately 3-4 minutes on each side). Drain and set aside.

To make sauce, discard all but one tablespoon of oil. Fry curry paste, garlic and ginger for 1 minute. Add carrots and cook for another minute. Mix in tomatoes, cucumber and pineapple pieces and cook for 2 minutes. Add the pineapple juice, rice vinegar, sugar and soy sauce and bring to boil. Simmer for 7 minutes.
Pour sauce over fish and garnish with spring onion strips.


Claypot Chicken Rice
Combine chicken pieces, flour and shao xing and set aside for 5 minutes.
Heat oil in a large claypot over medium high heat and fry the grated ginger for 1 minute. Add the Chinese sausage and fry for 2 minutes. Then add the chicken pieces and fry for 3 minutes or until slightly coloured. Add mushrooms and fry for another 2 minutes.

Add rice, oyster sauce, cooking caramel and soy sauces and stir fry for another minute to ensure ingredients are coated with the sauces.

Add chicken stock, cover, turn the heat to low and cook for 15-20 minutes.
Turn heat off, fluff rice and add garnish on top. Serve.