Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Wash and peel the ginger, then julienne into 2–3 mm strips. Cut the white part of the spring onions into 4 cm segments. Slice the remaining green tops into 4 cm lengths and set aside for garnish.

Rinse fish cutlets, pat dry, and lightly season with salt and ground black pepper. Coat the fish evenly with the Ahh Maa All-Purpose Flour.

In a pan, heat a generous amount of vegetable oil over medium-high heat. Fry the fish cutlets for 5 minutes on each side until golden brown and crispy. Set aside.

Tip: If there isn’t enough space in the pan, cook in multiple batches.

In a medium/large pot, heat vegetable oil (2 Tbsp for 2 servings / 3 Tbsp for 4 servings / 5 Tbsp for 6 servings) over medium heat. Sauté the julienned ginger and white spring onion segments for 8 minutes until fragrant and softened.

Add chicken stock, water (1.2 L for 2 servings / 2.4 L for 4 servings / 3.6 L for 6 servings), and Ahh Maa Chicken Stock Seasoning to the pot. Stir to combine and bring to a boil.

Gently place the fried fish into the soup. Lower heat and simmer for 10 minutes to allow the flavours to meld. Add the green spring onion segments and remove from heat.

Ladle the soup and fish into shallow bowls. Garnish with extra spring onion and pepper as desired. Serve hot with steamed rice.

Optional: Slice the chilli and combine with soy sauce on the side for dipping.