Facts

Ingredients

Fried rice

2 free range eggs beaten

½ cup green peas

½ cup corn kernels

3 rashers bacon chopped

20 green prawns sliced in half

¼ bunch spring onions chopped

3 cups cooked 2 day old rice (dry)

1 cup fresh bean shoots

Vegetable oil for frying

Sichuan spiced salt

1 teaspoon sesame seeds

1 teaspoon coriander seeds

1 tablespoon Sichuan peppercorns

3 tablespoons coarse sea salt

Banana leaf to serve on

2 flathead fillets trimmed and halved per person

For the fried rice, heat a non-stick pan to low heat and place the beaten eggs in to make a plain omelette. Remove from the pan and cool, and then chop into small dice.

With your hands break up the rice so there aren’t any lumps and that it flows freely.

Heat a wok to maximum temperature, add a dash of oil and fry the peas, corn, bacon, prawns, spring onions and bean shoots until cooked through. Remove from the heat and pour into a colander over the sink and drain off excess juices thoroughly.

Clean the wok and return to maximum heat, add some vegetable oil and place the rice in, coating it well with oil to avoid it sticking together too much. Once heated through, place the drained vegetables and so on in with the rice along with the omelette and combine well.

Preheat another frypan with a touch of oil and place the flathead fillets in and cook through, turning as required.

To make the salt, place the spices into a pan and dry roast without burning, cool slightly, then grind to a fine blend, add the salt and combine well.

To plate up, place the banana leaf down first, some fried rice on top of that finishing with the flathead, serve with a small dish of Sichuan salt and sprinkle on sparingly before tucking in!