Nasi Lemak with Fish
Malaysian • Non-Vegetarian
How to Make Nasi Lemak with Fish (Traditional & Healthy Version)
Nasi Lemak with Fish is a delightful rice-based breakfast dish, traditionally enjoyed in the southern regions of India, where coastal influences inspire the use of fresh fish and aromatic coconut. This recipe brings together the rich flavors of coconut-infused rice (nariyal chawal), tangy tamarind chutney, and perfectly pan-seared fish, creating a wholesome and satisfying meal. While Nasi Lemak is more commonly associated with Malaysia, Indian coastal kitchens, especially in Kerala and Tamil Nadu, have adapted it to suit local palates and festivals by incorporating regional spices and ingredients. The dish offers a harmonious blend of creamy, spicy, and tangy tastes, making it a favorite during family gatherings and special occasions. The use of coconut milk, curry leaves (kadi patta), and fresh coriander enhances both the aroma and the nutrition profile, making it a flavorful yet health-conscious choice. Perfect for a hearty breakfast, Nasi Lemak with Fish provides sustained energy and a unique taste experience rooted in Indian culinary traditions.
Ingredients(for 1 medium plate (approx. 250g rice with 1 fish fillet and accompaniments))
- 1 cup Basmati rice (chaawal)
- 1 cup Coconut milk (nariyal ka doodh)
- 2 small Fresh fish fillets (pomfret or rohu (optional: paneer for vegetarian))
- 8-10 Curry leaves (kadi patta)
- 1/2 tsp Mustard seeds (rai)
- 2 Green chilies (hari mirch, slit)
- 2 tbsp Tamarind pulp (imli)
- 2 tbsp Roasted peanuts (moongphali) - optional
- 1/2 cup Sliced cucumber (kheera) - optional
- to taste Salt (namak)
- 1/4 tsp Turmeric powder (haldi)
- 2 tbsp Coriander leaves (hara dhania)
- 1 tbsp Cooking oil (sarson ka tel or coconut oil)
Instructions
- 1
Wash and soak basmati rice for 10 minutes. Drain and set aside.
10 minutes
Soaking rice ensures fluffy, separate grains when cooked.
- 2
In a pan, heat 1/2 tbsp oil. Add mustard seeds, let them splutter, then add curry leaves and green chilies. Sauté briefly.
2 minutes
Tempering spices in oil (tadka) enhances aroma and flavor.
- 3
Add soaked rice to the pan. Pour in coconut milk and 1/2 cup water. Add salt. Cover and cook on low heat until rice is done (about 15 minutes).
15 minutes
Keep the flame low to prevent burning and stir once midway.
- 4
Marinate fish fillets with turmeric, salt, and a few drops of lemon juice for 5 minutes.
5 minutes
A quick marinade removes any fishy odor and adds subtle flavor.
Why This Dish is Healthy
This dish is prepared with minimal oil and features a combination of whole foods. The use of fresh fish or paneer boosts protein intake, while coconut milk and nuts add healthy fats. By incorporating traditional Indian tempering and fresh vegetables, this recipe avoids processed ingredients, making it a wholesome breakfast option. The balanced macros make it ideal for sustained energy and satiety throughout the morning.
Nasi Lemak with Fish is a balanced meal, offering quality carbohydrates from basmati rice, lean protein from fish (or paneer), healthy fats from coconut milk and peanuts, and antioxidants from herbs and spices. Coconut milk provides lauric acid, which supports immunity, while fish delivers essential omega-3 fatty acids for heart health. The dish is naturally gluten-free, making it suitable for those with gluten sensitivities. The inclusion of cucumber and coriander adds vitamins A and C, supporting overall wellness.
Pro Tips
- 💡Tip 1: Use freshly extracted coconut milk for the richest flavor.
- 💡Tip 2: Always marinate fish for at least 5 minutes to enhance taste.
- 💡Tip 3: Add a dash of lemon juice before serving for extra freshness.
Storage & Serving
Store leftover coconut rice and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat rice with a sprinkle of water on a low flame. Fish is best consumed fresh.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 540.0 kcal |
