Snook with Rum

This was a spontaneous dish that Cheong made up on the spot when he was cooking for relatives during an impromptu visit to Kuala Lumpur. ‘I had arrived with nothing more than a bottle of duty free dark rum, for us to drink over dinner, but it ended up becoming a key ingredient.’ Cheong put together some pine mushrooms, spring onion and butter to cook with snook fillets in rum and a squeeze of lime. It worked so well that he kept making it for his own family after he returned to Adelaide.