Nasi Lemak with Fried Mackerel and Sambal
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Ingredients
- 500 g fresh mackerel fillets
- 320 g jasmine rice
- 200 ml tinned coconut milk
- 2 pandan leaves, tied in a knot
- 5 red chillies
- 4 shallots
- 1 tsp ground turmeric
- 1 cucumber
- 100 ml vegetable oil for frying
Nutrition (per serving)
- Calories
- 905 kcal
- Protein
- 31.7 g
- Carbohydrate
- 72.3 g
- of which sugars
- 5.8 g
- Fat
- 53.5 g
- of which saturates
- 14.4 g
- Fibre
- 3.4 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice with the coconut milk, 320ml water, the pandan leaves and a pinch of salt: boil, cover, simmer on the lowest heat for 12 minutes, then rest for 10 minutes off the heat.
- 2
Rub the mackerel fillets with the ground turmeric and a little salt. Heat the vegetable oil in a frying pan and fry the mackerel, skin-side down first, for 3-4 minutes per side until the skin is crisp and the flesh flakes easily.
- 3
Blend the red chillies and shallots to a paste and fry in a tablespoon of the mackerel oil for 6-8 minutes until darkened and fragrant, then season with a little salt and sugar.
- 4
Slice the cucumber.
- 5
Serve the coconut rice with the fried mackerel, a spoonful of the chilli sambal and the cucumber slices.
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