Nasi Ulam (Herb Rice Salad with Grilled Fish)
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Ingredients
- 320 g jasmine rice
- 500 g sea bass fillets
- 20 g fresh coriander, roughly chopped
- 15 g fresh mint leaves
- 2 lemongrass stalks, finely chopped
- 3 kaffir lime leaves
- 2 shallots, finely sliced
- 2 lime, juiced
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 29.6 g
- Carbohydrate
- 68.6 g
- of which sugars
- 2 g
- Fat
- 4 g
- of which saturates
- 0.9 g
- Fibre
- 3.3 g
- Salt
- 0.23 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 according to the pack instructions, then spread out on a tray to cool completely.
- 2
Season the sea bass fillets and grill for 4-5 minutes per side until the flesh flakes easily and is cooked through.
- 3
Finely slice the kaffir lime leaves and mix with the coriander, mint, lemongrass and shallots.
- 4
Toss the cooled rice with the herb mixture and lime juice until evenly flecked green.
- 5
Flake the grilled fish over the rice and toss gently once more.
- 6
Season with a little salt and serve at room temperature.
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