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1
Rinse rice until water runs clear. Place rice in a large saucepan with coconut milk, 1 cup water and a pinch of salt. Bring to a boil. Reduce heat to low; cover and simmer 10 mins, until liquid is absorbed. Remove from heat. Let stand, covered, for 10 mins.
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2
Toss fish with soy sauce in a medium bowl. Let stand for 5 mins.
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3
Heat oil in a large skillet on medium-high heat. Stir-fry shrimp 2-3 mins until they change color. Drain on paper towel.
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4
Heat additional oil in same pan on high heat. Shallow-fry fish pieces 3-4 mins, turning, until golden and cooked through. Drain on paper towel. Fry the hard-boiled eggs in same pan until heated through.
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5
For the cucumber salad, sprinkle cucumber with sugar, salt and drizzle with rice wine vinegar. Add sliced chili pepper, to taste.
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6
For the fresh sambal, using a mortar and pestle, pound chili peppers and garlic to a rough paste. Heat oil in wok on medium heat. Stir-fry shallots 4-5 mins, until tender. Add chili paste. Stir-fry 1-2 mins, until fragrant. Add remaining ingredients with a little water. Stir-fry 3-4 mins, until thick.
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7
Serve rice with fish, shrimp, fresh sambal, cucumber salad, eggs, choy sum, peanuts and cilantro.
