Haddock over Walnut Rice

Ingredients:
1-1/2 cup vegetable stock or water
3/4 cup uncooked long grain brown rice
2 tbsp butter
1 medium onion ~ cut into ring slices 1/2" thick
1 lb haddock fillets
3 tbsp chopped walnuts
1/4 cup chopped fresh parsley

Directions:

1. In a medium saucepan bring vegetable stock to boiling.  Add rice, cover & simmer 35-45 mins or until rice is tender & liquid is absorbed
2. Meanwhile, in a large non-stick skillet melt butter over medium heat.  Stir in onion slices.  Reduce heat to medium-low; cook 15 mins or until lightly browned, stirring occasionally.
3. Season fillets with salt & pepper to taste.  Push onion slices to edge of pan; increase heat to medium-high.  Add fillets to skillet with onions; cook 5 mins per side.  Cover & cook over medium heat 6-8 mins more or until fish flakes easily with a fork.
4. Fluff rice with a fork.  Stir in walnuts & parsley; season with salt & pepper to taste.  Serve fillets & onions over rice.

Rempeyek Ikan Bilis

Ingredients:
500g rice flour
1 tbsp corn flour
200ml coconut cream
750g water

1-1/2 tsp fennel seeds
1-1/2 tsp cumin seeds
1-1/2 tbsp coriander seeds
(Roughly pound/blend the above seeds)

1 egg ~ lightly beaten
2 tsp fine salt
1 tsp chicken powder
8 cloves garlic ~ blend to paste
1-2 tsp pepper (I used white pepper)

Anchovies aka ikan bilis

Directions:

1. In a large bowl, mix all the ingredients except the anchovies.  Mix well to incorporate into smooth batter.
2. In a wok, fill with oil for deep fry on medium heat.  Once oil is hot, scoop the batter with small/medium ladle & add couple of anchovies; pour the batter on side of the wok slowly.  Fry till golden brown & crisp.
3. Drain the oil on kitchen paper towel & let it cool down & store in air tight container.