Claypot rice with crispy fish

Whip up this family favourite with pre-cooked rice.

Ingredients (serves 4):
2 tbsp sesame oil
1/2 cup sunflower oil
1 small onion, chopped
2 cloves garlic, chopped
1 small ginger, sliced thinly
3 bowls cooked rice
3 tsp oyster sauce
1 tsp dark soya sauce
6 tbsp plain flour
1 egg
1/2 cup tonic water
6 fish fillets
8 cherry tomatoes, halved
4 strips spring onion, cut into 4cm lengths

Method:
1. In a claypot, heat the sesame oil and 1 tbsp of sunflower oil and saute the onions, garlic and ginger until fragrant.
2. Add the cooked rice, oyster sauce and dark soya sauce. Fry for 10 minutes and set aside.
3. Mix the flour with the egg and tonic water to make a thick batter. Dip the fish into the batter and deep-fry in the remaining sunflower oil until golden brown and crispy.
4. To serve, place the crispy fish over the claypot rice, and garnish with cherry tomatoes and spring onions.

Tips:
If you like your rice crust burnt, cook the claypot over medium heat for an extra 5 minutes.

Recipe source: Simply Her magazine (Feb 2008)