Pineapple fried rice and ikan bakar kecap
An eye-catching dish served in a pineapple for a meal that looks as tropical as it tastes.
Ingredients
For the ikan bakar kecap
- 5 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 red chillies, finely chopped
- 1 tbsp tamarind paste
- 2 tbsp sweet soy sauce (kecap manis)
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 4 mackerel fillets, skin on and pin boned
- pinch salt
- 4 banana leaves, for wrapping (optional)
For the pineapple fried rice
- 2 tbsp vegetable oil
- 3 free-range eggs, lightly beaten
- 1 onion, finely chopped
- 1 red pepper, chopped
- 80g/3oz peas (defrosted if frozen)
- 1 large carrot, peeled and chopped
- 1 pineapple, cut in half lengthways, hollowed out and flesh cut into bite-sized pieces (reserve the hollowed-out pineapple halves to serve)
- 400g/14oz cooked jasmine rice (preferably day-old)
- 2 tbsp light soy sauce
- 1 tbsp XO sauce
- 1 tsp chicken bouillon powder
- 1 tsp caster sugar
- 50g/1¾oz salted peanuts, crushed
- 2 red chillies, thinly sliced
- salt and freshly ground black pepper
- handful fresh coriander, left whole to garnish
- 1 lime, cut into 6 to serve
Method
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.
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.
Preheat the grill to medium–high. If using banana leaves, quickly pass them over an open flame to soften them.
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.
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.
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.
Add the pineapple and stir-fry for another 2 minutes, or until lightly caramelised.
Add the rice to the pan. Break apart any clumps and stir well to combine with the vegetables and pineapple.
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.
Return the scrambled eggs to the pan and add the crushed peanuts. Stir to combine everything. Season with salt and pepper.
Spoon the fried rice into the hollowed-out pineapple halves. Garnish with the coriander.
Serve the pineapple fried rice and ikan bakar kecap with the lime wedges on the side.
