Steamed Cabbage Rice With Shrimp Paste, Pomfret & Pork Belly

Serve up a nice and warm cabbage rice dish with a delicious mix of ingredients specially curated by Chef Eric! Get ready to prepare excess to cater to second servings from your guests.

Serves: 4

Ingredients
300g Meadows Thai Hom Mali Rice, washed and drained
500ml Water
8tbsp Oil
2 Eggs
2cloves Garlic, chopped
200g Cabbage, diced into 1cm pieces
1tbsp Shrimp Paste Sauce
½tsp White Pepper Powder
100g Luncheon Meat, cut into 1cm cubes and fried
1pc Lotus Leaf, blanched in hot water and cleaned.

Assembly
300g Pomfret Fillets
½tsp Salt
½tsp Sugar
1tsp Sesame Oil
1tsp Corn Starch
2tbsp Water
200g Pork Shabu Slices
½ tsp Shrimp Paste Sauce
1tsp Fermented Red Beancurd
1tsp Sugar
1tsp Sesame Oil
1tbsp Shaoxing Wine
1tbsp Corn Starch
10g Ginger, finely sliced

Garnish
2stalks Spring Onions, finely sliced lengthways

Preparation Method
1. Cook rice with water in rice cooker or by steaming. Allow rice to cool slightly before fluffing it up.
2. Heat oil in wok, scramble eggs till foamy, add garlic and cook till fragrant. Add the cabbage and rice, fry till well mixed. Season the rice with shrimp paste sauce and pepper powder. Toss evenly.
3. Add luncheon meat to the fried rice and mix well. Transfer fried rice to a steaming basket lined with lotus leaf.
4. Marinate fish fillets with salt, sugar, sesame oil and cornstarch. Add water and mix well to form a thin coating around the fish.
5. Marinate pork shabu slices with shrimp paste, red beancurd, sugar, sesame oil, Shaoxing wine and cornstarch.
6. Arrange the marinated fish and pork shabu over the fried rice. Sprinkle on the sliced ginger. Steam rice over high heat for 7 mins.
7. Serve steamed rice garnish with spring onions.

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