Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 cup of coconut milk
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 4 pieces of fish fillet
- 1 tablespoon of vegetable oil
- 1 tablespoon of lime juice
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 tablespoon of vegetable oil
Special equipment needed:
- Grill pan or outdoor grill
- Rice cooker or pot with lid
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker or pot with a lid.
2. Add water, coconut milk, bay leaves, lemongrass, salt, and sugar to the rice. Stir well to combine.
3. Cook the rice according to the instructions of your rice cooker or pot. Once the rice is cooked, fluff it with a fork and set it aside.
4. Preheat the grill pan or outdoor grill over medium-high heat.
5. In a small bowl, mix together lime juice, salt, black pepper, garlic powder, onion powder, paprika, cumin, coriander, and vegetable oil.
6. Brush the fish fillets with the spice mixture on both sides.
7. Grill the fish fillets for 3-4 minutes on each side or until they are cooked through.
8. Serve the grilled fish fillets with nasi gandul and garnish with fresh herbs.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 15g
- Saturated fat: 6g
- Cholesterol: 70mg
- Sodium: 800mg
- Total carbohydrates: 50g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 25g
Substitutions for ingredients:
- Fish fillets can be substituted with chicken, beef, or tofu.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add vegetables such as carrots, peas, and green beans to the nasi gandul.
- Use different types of fish such as salmon or tilapia.
- Add chili peppers to the spice mixture for a spicier flavor.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a rice cooker for foolproof rice every time.
- Brush the fish fillets with oil before adding the spice mixture to prevent them from sticking to the grill.
Storage instructions:
- Store leftover nasi gandul and grilled fish in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nasi gandul in the microwave or on the stovetop with a splash of water to prevent it from drying out.
- Reheat the grilled fish in the oven or on the stovetop over low heat until warmed through.
Presentation ideas:
- Serve the nasi gandul and grilled fish on a large platter with fresh herbs and lime wedges for garnish.
Garnishes:
- Fresh cilantro, parsley, or basil
- Lime wedges
Pairings:
- Indonesian sambal or hot sauce
- Steamed vegetables
- Indonesian pickles
Suggested side dishes:
- Indonesian salad with peanut dressing
- Fried tempeh or tofu
- Indonesian beef rendang
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff it with a fork.
- If the fish sticks to the grill, brush it with oil before adding the spice mixture.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Nasi gandul is a traditional Indonesian rice dish that originated from Central Java.
- Grilled fish is a popular dish in many cultures around the world.
Flavor profiles:
- Nasi gandul is a savory and slightly sweet rice dish with hints of lemongrass and coconut.
- Grilled fish is smoky, spicy, and flavorful with a crispy exterior and tender interior.
Serving suggestions:
- Serve the nasi gandul and grilled fish with Indonesian sambal or hot sauce for added heat and flavor.
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Region: Indonesian