Wash the rice at least 3 times until water runs clear.

Place the rice in a saucepan and cover with a lid. Then place on a medium - high heat and bring to boil. Once boiling, turn the heat down to low and allow to simmer for 15 minutes. Once most of the water has evaporated, take completely off the heat and allow to sit in it’s own steam for 10-15 minutes. Once cooked, run a fork through the rice to separate the grains and allow to cool for 20-30 minutes.

For the egg meatloaf

Soak the wood ear mushroom in hot water for at least 1 hour. Soak one nest of rice vermicelli in hot water for 2-3 minutes, then dry the noodles on a clean tea towel. Once dry, roughly chop the noodles. Finely slice the Thai shallots and lightly fry in a little oil for 1 minute. Set aside to cool.

Marinate the minced meat with 1 tbsp fish sauce and ¼ tsp sugar and massage well into the meat.

Separate 2 egg yolks and mix together and then put the whites into another bowl. Then add the other 3 duck eggs to the egg white, season with salt and pepper to taste and beat well. Remove as many bubbles from the beaten egg as possible using a clean sheet of kitchen paper. Once the eggs are beaten, add the vermicelli, minced meat, wood ear mushrooms and thai shallots to the egg and mix together. Now pour into a heat proof bowl / baking tray. Pour the egg yolk over the top and then pour the oil over the top of the yolk and spread out carefully. Steam for 20-30 minutes on full steam depending on how deep your tray / bowl is.

Finely slice the ginger ready for the fish. Wash the pomfret and dry on a clean sheet of kitchen paper. Then slice 3 slits into each side of the fish and place a piece of ginger into each slit ready to fry. Heat 1 tbsp vegetable oil in a frying pan to a high heat. Place the fish into the frying pan on a high heat for 30 seconds to 1 minute and then turn the heat down to medium heat and continue to pan fry for 3-4 minutes. Turn and repeat the frying process before serving.