Fragrant Malay Nasi Kerabu with Herbal Grilled Fish
A vibrant Malaysian dish of blue-tinted rice, fresh herbs, and a flavorful grilled fish that captivates the senses and brings a taste of Southeast Asia to your table.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine Ingredients
Combine lemongrass, turmeric, garlic, ginger, salt, and vegetable oil in a bowl.
- 2
Marinate Fillets
Rub the marinade over the mackerel fillets.
- 3
Rest
Let it sit for at least 20 minutes.
Tip: Marinate longer for deeper flavor.
Preparing the Rice
- 1
Rinse Rice
Rinse jasmine rice until water runs clear.
- 2
Steep Flowers
Boil water with butterfly pea flowers; steep until deep blue.
Tip: Steep flowers longer for a deeper hue.
- 3
Cook Rice
Strain flowers and use blue water to cook rice with salt.
How to Make Fragrant Malay Nasi Kerabu with Herbal Grilled Fish
Total time: 2 h · Yields 4 servings
- 1
Grilling the Fish
Heat a grill pan over medium heat; grill the fish for about 4 minutes per side until cooked through.
- 2
Mixing the Salad
Toss bean sprouts, coconut, basil, mint, cilantro, and cucumber in a large bowl.
- 3
Preparing the Dressing
Blend chilies, garlic, lime juice, fish sauce, and palm sugar until smooth.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
Yes, prep components like the salad and sauce a day ahead, but assemble just before serving.
Are there any substitutions for mackerel?
You can use salmon or tilapia as alternatives.
Is there a way to make it vegetarian?
Substitute the fish with grilled tofu and fish sauce with soy sauce.
Can I use a different rice?
Yes, basmati rice works as an alternative to jasmine rice.
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