Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 4 pieces of fish fillet
- 2 tablespoons of vegetable oil
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1 red chili, sliced
- 1 green onion, sliced
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the rice until the water runs clear.
2. In a rice cooker, add the rice, water, coconut milk, turmeric powder, and salt. Stir well.
3. Cook the rice according to the rice cooker's instructions.
4. While the rice is cooking, prepare the fish.
5. In a pan, heat the vegetable oil over medium heat.
6. Add the minced garlic and ginger. Cook until fragrant.
7. Add the fish fillet to the pan. Cook for 3-4 minutes on each side or until cooked through.
8. In a small bowl, mix together the soy sauce, oyster sauce, brown sugar, and lime juice.
9. Pour the sauce over the fish and cook for another minute.
10. Once the rice is done, fluff it with a fork.
11. Serve the rice on a plate and top it with the fish.
12. Garnish with sliced red chili and green onion.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow the instructions on the rice cooker.
Fish: Cook over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Coconut milk can be substituted with almond milk or soy milk.
- Fish fillet can be substituted with chicken or tofu.
Variations:
- Add vegetables such as carrots, peas, and corn to the rice.
- Use different types of fish such as salmon or tilapia.
- Add more spices such as cumin or coriander to the fish.
Tips and tricks:
- Rinse the rice well to remove excess starch.
- Use a non-stick pan to prevent the fish from sticking.
- Adjust the amount of chili according to your preference.
Storage instructions:
Store the leftover rice and fish separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and fish in the microwave or on the stovetop.
Presentation ideas:
Serve the Nasi Kuning with Fish on a plate with a side of vegetables.
Garnishes:
Garnish with sliced red chili and green onion.
Pairings:
Serve with a side of stir-fried vegetables or a salad.
Suggested side dishes:
- Stir-fried vegetables
- Salad
Troubleshooting advice:
- If the rice is too dry, add more water or coconut milk.
- If the fish is overcooked, reduce the cooking time.
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 Kuning is a traditional Indonesian rice dish that is often served during special occasions such as weddings and festivals.
Flavor profiles:
The Nasi Kuning is fragrant and slightly sweet from the coconut milk and turmeric. The fish is savory and slightly spicy from the soy sauce and chili.
Serving suggestions:
Serve the Nasi Kuning with Fish as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian