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).

Peel and finely dice the red shallot and garlic, then set aside. Slice Thai red chilies and finely slice the spring onion.

Wash the fish and pat dry with a paper towel. Cut pork belly into thin slices, about 3–4 mm thick, and set both aside.

In a small pan or clay pot, heat vegetable oil (1 Tbs for 2 servings / 2 Tbs for 4 servings / 3 Tbs for 6 servings) over medium-high heat.

Sauté the diced shallot and garlic for about 5 minutes until fragrant.

Tip: Recommended clay pot size is approximately 20cm wide for 2 servings. For larger serving amounts, increase the size accordingly.

Add pork belly to the pot and sear for 5 minutes. Stir in Ahh Maa Caramel Sauce and sprinkle ¼ of the ground black pepper over the pork. Mix well, then pour in water (125 ml for 2 servings / 250 ml for 4 servings / 375 ml for 6 servings) and simmer for 10 minutes.

Tip: If your pot isn’t large enough, divide the ingredients and cook in multiple pots to ensure even cooking and flavour distribution.

Place the fish cutlets into the pot on top of the pork. Sprinkle another ¼ of the ground black pepper over the fish and additional water (125 ml for 2 servings / 250 ml for 4 servings / 375 ml for 6 servings).

Simmer for 5 minutes, frequently basting the fish with the sauce.

Using two spoons, carefully flip the fish cutlets. Sprinkle another ¼ of the black pepper over the top and continue basting as the sauce reduces for another 5 minutes, until thickened and glossy.

Slice the cucumber into small slices. Sprinkle the remaining black pepper, sliced Thai chilies (optional) and spring onion onto the cooked fish.

Serve hot with steamed rice and fresh cucumber slices.