Step 1

Place the garlic, ginger, finely chopped chilli and shrimp paste in a food processor and whiz until a paste. Set aside.

Step 2

Heat 1 tbs oil in a wok over high heat.

Step 3

Season snapper and cook for 3 minutes each side, then transfer to a plate and set aside. Heat another 1 tbs oil in the wok, then cook the egg for 30 seconds or until just set. Transfer to a plate.

Step 4

Heat remaining 1 tbs oil in the wok, then add paste and stir-fry for 1 minute or until fragrant. Add the white spring onion and stir-fry for 1 minute or until softened.

Step 5

Stir in the kecap manis, soy sauce, honey and 1/4 cup (60ml) water, then cook for 1 minute. Add the rice, cucumber and egg, then stir to coat in the sauce for a further 2-3 minutes until heated through.

Step 6

Divide the rice mixture among bowls and flake over the snapper. Serve garnished with peanuts, green spring onion and sliced chilli.