Ingredients with Measurements:
- 2 cups of basmati rice
- 3 cups of water
- 1/2 cup of ghee
- 2 cinnamon sticks
- 4 cloves
- 4 cardamom pods
- 1 star anise
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 pieces of mackerel fish
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 tablespoon of fish sauce
- 2 cups of water
- 2 tomatoes, sliced
- 2 green chilies, sliced
- 1/2 cup of chopped coriander leaves
Special equipment needed:
- Rice cooker
- Large pot
- Frying pan
Step-by-step instructions:
1. Rinse the rice and soak it in water for 30 minutes.
2. In a large pot, heat the ghee over medium heat. Add the cinnamon sticks, cloves, cardamom pods, and star anise. Fry for 1-2 minutes until fragrant.
3. Add the sliced onion and minced garlic. Fry until the onion is translucent.
4. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the ghee and spices.
5. Add 3 cups of water, salt, and black pepper. Stir well and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and fluffy.
7. In a frying pan, heat some oil over medium heat. Fry the mackerel fish until golden brown on both sides. Set aside.
8. In the same pan, add the tamarind paste, palm sugar, fish sauce, and 2 cups of water. Stir well and bring to a boil.
9. Add the sliced tomatoes and green chilies. Simmer for 5-10 minutes until the sauce thickens.
10. Add the fried mackerel fish to the sauce. Simmer for another 5-10 minutes until the fish is cooked through.
11. Fluff the cooked rice with a fork and transfer it to a serving dish.
12. Arrange the cooked fish and sauce on top of the rice.
13. Garnish with chopped coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Rice: simmer over low heat
Fish: fry over medium heat, simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 500
Fat: 20g
Protein: 20g
Carbohydrates: 60g
Fiber: 2g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ghee can be substituted with butter or oil.
- Mackerel fish can be substituted with any firm white fish.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add some sliced onions and bell peppers to the fish sauce for extra flavor and texture.
- Use chicken or beef instead of fish for a different protein option.
- Add some raisins and cashew nuts to the rice for a sweet and nutty flavor.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Use a fork to fluff the cooked rice instead of a spoon to avoid clumping.
- Fry the fish until golden brown on both sides to ensure a crispy texture.
- Adjust the amount of tamarind paste, palm sugar, and fish sauce to your taste preference.
Storage instructions:
Leftover rice and fish can be stored in separate airtight containers in the fridge for up to 3 days.
Reheating instructions:
Reheat the rice and fish separately in the microwave or on the stove. Add a splash of water to the rice to prevent it from drying out.
Presentation ideas:
Serve the Nasi Minyak with Ikan Masak Asam Pedas in a large serving dish with the fish and sauce arranged on top of the rice. Garnish with chopped coriander leaves and sliced green chilies.
Garnishes:
Chopped coriander leaves and sliced green chilies.
Pairings:
Serve with some pickled vegetables or a fresh salad for a refreshing contrast to the rich and spicy flavors.
Suggested side dishes:
- Acar (pickled vegetables)
- Kerabu (Malaysian salad)
- Sambal (spicy condiment)
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff it with a fork.
- If the fish is too salty, add some more water and adjust the seasoning.
- If the sauce is too sour, add more palm sugar or honey to balance the flavors.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the fridge and consume within 3 days.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
Nasi Minyak is a traditional Malay rice dish that is cooked with ghee and spices. It is often served during special occasions such as weddings and festivals. Ikan Masak Asam Pedas is a spicy and sour fish dish that is popular in Malaysia and Indonesia.
Flavor profiles:
Nasi Minyak is fragrant and buttery, with a subtle spice flavor from the cinnamon, cloves, cardamom, and star anise. Ikan Masak Asam Pedas is spicy, sour, and slightly sweet, with a tangy flavor from the tamarind paste and tomatoes.
Serving suggestions:
Serve the Nasi Minyak with Ikan Masak Asam Pedas as a main dish for lunch or dinner. It can also be served as part of a buffet or potluck spread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian