Ingredients with Measurements:
- 2 cups of white rice
- 1 cup of glutinous rice
- 1 can of coconut milk
- 1 teaspoon of salt
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of vegetable oil
- 2 tablespoons of fish curry powder
- 1 cup of water
- 4 pieces of mackerel fish, cleaned and scaled
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 cup of all-purpose flour
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Rice cooker
- Wok or frying pan
- Mixing bowl
- Tongs
- Paper towels
Step-by-step instructions:
1. Rinse the white rice and glutinous rice in a strainer until the water runs clear. Soak the rice in water for 30 minutes.
2. In a rice cooker, add the soaked rice, coconut milk, salt, and 1 cup of water. Cook the rice according to the rice cooker's instructions.
3. In a wok or frying pan, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant.
4. Add the fish curry powder and stir for 1 minute.
5. Add 1 cup of water and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
6. Add the cleaned and scaled mackerel fish to the curry mixture. Season with turmeric powder, salt, and black pepper. Simmer for another 10 minutes.
7. In a mixing bowl, combine the all-purpose flour, beaten egg, and 1/2 cup of water. Mix until smooth.
8. Heat vegetable oil in a frying pan over medium-high heat.
9. Dip the mackerel fish in the batter and fry until golden brown. Use tongs to flip the fish to cook evenly. Place the fried fish on a paper towel to remove excess oil.
10. Serve the Nasi Dagang with the fish curry and fried fish.
- Time:
Preparation time: 45 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Wok or frying pan: Medium heat
- Frying pan: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 615 kcal
- Fat: 28 g
- Carbohydrates: 66 g
- Protein: 25 g
Substitutions for ingredients:
- Glutinous rice can be substituted with jasmine rice.
- Mackerel fish can be substituted with any firm white fish.
Variations:
- Add sliced cucumber and hard-boiled eggs as toppings.
- Use chicken or beef instead of fish.
Tips and tricks:
- Soaking the rice before cooking helps to make it fluffy.
- Use fresh fish for better taste.
- Make sure the oil is hot enough before frying the fish to avoid it from sticking to the pan.
Storage instructions:
- Store the leftover Nasi Dagang and fish curry in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Nasi Dagang and fish curry in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Nasi Dagang and fish curry on a large platter.
- Garnish with chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Serve with a side of pickled vegetables or sambal.
Suggested side dishes:
- Pickled vegetables
- Sambal
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and mix it well.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Nasi Dagang is a traditional dish from the east coast of Malaysia.
Flavor profiles:
- The Nasi Dagang is creamy and slightly sweet from the coconut milk, while the fish curry is spicy and savory.
Serving suggestions:
- Serve the Nasi Dagang and fish curry with a side of pickled vegetables or sambal.
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Region: Malaysian