Nasi Kerabu (Malaysian Coconut Rice with Mackerel)

Three hundred grams of rice is rinsed until the water runs almost clear, soaked for about 15 minutes, and drained thoroughly. It then cooks with 120 ml coconut milk, 240 ml water, and one bruised lemongrass stalk laid over the grains. As soon as the pot reaches a boil over medium heat, the heat is reduced to low for about 12 minutes. A further 10-minute covered rest finishes the rice before the lemongrass is removed and the grains are fluffed gently. The vegetable components are handled for contrast rather than cooked together. One hundred twenty grams of cucumber is cut into 0.3 cm strips, while 100 g bean sprouts is blanched for 2 minutes, rinsed in cold water, and drained well. The 150 g grilled mackerel is checked while still warm, when small bones are easier to locate. Skin and bones are removed as needed, and the flesh is flaked into small pieces without crushing it into a paste. Rice is plated with the cucumber, sprouts, and mackerel around it and 2 tablespoons sambal on the side. Combining the components only at the moment of eating retains the vegetables' crispness while distributing the fish and chili paste through the coconut-scented rice.