Instructions: 1 For the Nasi Goreng Paste: Put the paste ingredients into a food processor and blend until smooth.

2 Cook the rice in boiling salted water for 15 minutes until just tender.

Drain, rinse well, spread out on a tray and leave until cold.

3 Preheat the grill to high. Trim the tails and fins off the mackerel and season them on both sides with salt and pepper. Lay them on a lightly oiled baking tray or the rack of a grill pan and grill for four minutes on each side.

4 Leave to cool and then flake the flesh into large pieces, discarding the bones. Beat the eggs with some salt and pepper, heat a little oil in a frying pan and make three omelettes, making them as thin as possible.

5 Cook each one until the egg has lightly set on top, flip over and cook a few seconds on the other side. Roll the omelettes up, leave to cool and thinly slice.

6 Pour 1cm/ 1/2" sunflower oil into a frying pan. Add the shallots and fry over a medium heat until crisp and golden brown. Lift out with a slotted spoon and drain on kitchen paper.

7 Spoon 2 tbsp oil from frying the shallots into a large wok and heat until smoking hot. Add 2 tbsp Nasi Goreng paste and stir-fry for two minutes.

8 Add the cooked rice and stir-fry over a high heat for two minutes, until heated through. Add the prawns, strips of omelette, shallots and mackerel and stir-fry for another minute.

9 Add the soy sauce, cucumber and most of the spring onions, toss together well and spoon onto a large warmed plate. Sprinkle with the remaining spring onions and serve straight away.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.