Ingredients with Measurements:
- 2 cups glutinous rice
- 1 cup coconut milk
- 1 teaspoon salt
- 2 pandan leaves
- 1 whole fish (such as tilapia or snapper), cleaned and scaled
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lime, cut into wedges
Special equipment needed:
- Bamboo lemang tube
- Charcoal grill
Step-by-step instructions:
1. Soak the glutinous rice in water for at least 2 hours. Drain the water and rinse the rice until the water runs clear.
2. In a pot, combine the rice, coconut milk, salt, and pandan leaves. Cook over medium heat until the coconut milk is absorbed and the rice is cooked, about 20-25 minutes.
3. While the rice is cooking, prepare the fish. Rub the fish with vegetable oil, salt, and black pepper.
4. Heat the charcoal grill to medium-high heat. Grill the fish for about 5-7 minutes on each side, or until cooked through.
5. Once the rice is cooked, pack it tightly into the bamboo lemang tube. Place the tube on the grill and cook for about 20-30 minutes, turning occasionally, until the rice is cooked and the tube is slightly charred.
6. To serve, remove the rice from the tube and slice into rounds. Serve with the grilled fish and lime wedges.
- Time:
Preparation time: 2 hours (for soaking the rice)
- Cooking time: 45-60 minutes
Temperature:
- Medium heat for cooking the rice and grilling the fish
- Medium-high heat for cooking the lemang tube on the grill
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400 per serving
- Fat: 12g
- Carbohydrates: 60g
- Protein: 15g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- Soy milk or almond milk can be used instead of coconut milk for a vegan version.
- Other types of fish can be used, such as salmon or trout.
Variations:
- Lemang can be filled with other ingredients, such as chicken or beef.
- The fish can be marinated in other spices, such as garlic or ginger.
Tips and tricks:
- Make sure to pack the rice tightly into the lemang tube to prevent it from falling apart.
- Use fresh fish for the best flavor.
- Soak the bamboo tube in water for at least 30 minutes before using to prevent it from burning on the grill.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the lemang and fish in aluminum foil and heat in the oven at 350°F for about 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the lemang and fish on a large platter with lime wedges and fresh herbs, such as cilantro or mint.
Garnishes:
- Fresh herbs, such as cilantro or mint
- Sliced red onion
- Sliced cucumber
Pairings:
- Spicy sambal sauce
- Coconut chutney
- Pickled vegetables
Suggested side dishes:
- Grilled vegetables, such as eggplant or zucchini
- Steamed broccoli or bok choy
- Fried rice or noodles
Troubleshooting advice:
- If the rice is too dry, add a little more coconut milk or water.
- If the fish is sticking to the grill, brush the grill grates with oil before cooking.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Use a food thermometer to check the temperature of the fish.
Food history:
- Lemang is a traditional Malaysian dish made from glutinous rice cooked in bamboo tubes over an open fire.
Flavor profiles:
- Lemang has a slightly sweet and nutty flavor from the coconut milk, while the grilled fish is savory and slightly smoky.
Serving suggestions:
- Serve this dish as part of a larger Malaysian feast, along with other traditional dishes such as satay and nasi lemak.
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Region: Malaysian