Wash rice and
pour into a saucepan with thick coconut milk. Cook on moderate heat for
10 minutes, stirring frequently. Pour on thin coconut milk and salt,
cover and bring to the boil. Reduce heat and cook until rice is tender
and coconut milk absorbed.
Beat eggs and
pour into a very lightly oiled pan. Swirl pan to make omelette as thin
as possible. Cook until firm, then remove and leave to cool. Shred
fish and dry thoroughly. Fry in hot oil until very crisp. Drain well.
Spoon cooked rice into a serving bowl and garnish with fired salt fish
and shredded omelette. Arrange sliced onion and cucumber around the
rice, and serve onion sambal in a separate dish.