Nasi Kerabu (Malaysian Coconut Rice with Mackerel)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Nasi kerabu, a Malaysian rice dish, can be made with rice tinted by flowers; this one uses plain white rice cooked with coconut milk and lemongrass.
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Flaked grilled mackerel, cucumber, blanched bean sprouts and sambal are set around it separately and mixed in only at the table.
Ingredients
Instructions
- 1
Rinse 300g rice until the water runs almost clear, then soak it for about 15 minutes.
Drain it well in a sieve before cooking so the coconut milk does not make the rice heavy or mushy.
- 2
Put the drained rice in a pot with 120ml coconut milk and 240ml water, then place 1 bruised lemongrass stalk on top.
- 3
Bring the pot to a boil over medium heat, then lower the heat immediately and cook for about 12 minutes.
Turn off the heat, rest covered for 10 minutes, and remove the lemongrass before fluffing.
- 4
Cut 120g cucumber into thin 0.3cm strips and keep it chilled if the rice is still resting.
Blanch 100g bean sprouts in boiling water for 2 minutes, rinse cold, and drain thoroughly for a crisp texture.
- 5
Check 150g grilled mackerel while it is still warm, because bones are easier to find then.
Remove skin and bones as needed, flake the flesh into small pieces, and avoid crushing it into a paste.
- 6
Arrange the cucumber, bean sprouts, and mackerel around the rice and serve with 2 tablespoons sambal.
Mix just before eating so the vegetables stay crisp.
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