Nasi Kerabu with Fish

Malaysian • halal_safe

520

kcal

7.1g

Protein

24.5g

Carbs

3.2g

Fat

Log This Food

Track with App

Log this food instantly with our mobile app

Get App

How to Make Nasi Kerabu with Fish (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Nasi Kerabu with Fish is a vibrant and aromatic Malaysian dish, beloved for its striking blue rice, fresh ulam (herbs and vegetables), and perfectly cooked fish. Originating from the east coast of Peninsular Malaysia, particularly Kelantan, this specialty showcases the multicultural culinary tapestry of Malaysia, blending Malay, Thai, and local influences. The rice gets its signature hue from bunga telang (blue pea flower), while the accompaniments include a medley of herbs like daun kesum (Vietnamese mint), serai (lemongrass), and ulam raja. The dish is balanced with tangy, spicy, and umami notes, making it both satisfying and refreshing. Nasi Kerabu is cherished during family gatherings, festivities, or as a wholesome daily meal. Its popularity stems from the use of local, fresh ingredients, which contribute to its unique taste and nutritional profile. Traditionally, it is served with grilled fish, a drizzle of budu (fermented anchovy sauce), and kerisik (toasted coconut), offering layers of textures and flavors. This healthy adaptation preserves the authentic taste while focusing on lighter cooking methods and nutrient-rich ingredients, perfect for those conscious about their diet but unwilling to compromise on authenticity.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 plate with blue rice, grilled fish, and ulam)

1 cup (uncooked) Brown rice (or white rice for authentic texture)
10 flowers Bunga telang (blue pea flower) (for natural blue coloring)
2 medium Ikan kembung (mackerel) or other firm white fish (cleaned, gutted)
1/4 cup Daun kesum (Vietnamese mint) (finely sliced)
1 stalk Serai (lemongrass) (finely sliced)
1/4 cup Ulam raja (cosmos leaves) (chopped) - optional
1/2 Cucumber (julienned)
1/2 Carrot (julienned)
2 tbsp Kerisik (toasted grated coconut) (freshly toasted)
1 Lime (cut into wedges)
1 tsp Salt (to taste)
1/2 tsp Black pepper (to taste)
1 tbsp Olive oil (for grilling fish)

Instructions

1
Rinse the rice and cook with bunga telang in 2 cups of water to extract the blue color. Once rice is cooked, remove the flowers and fluff the rice.
20 minutes
Soak bunga telang in warm water for deeper color before adding to rice.
2
Prepare the fish by rubbing with salt and black pepper. Brush lightly with olive oil.
3 minutes
Let fish marinate for a few minutes for better flavor.
3
Grill the fish on a non-stick pan or oven at 200°C for 8-10 minutes until cooked through and slightly crispy.
10 minutes
Use parchment paper to prevent fish from sticking.
4
Slice daun kesum, serai, ulam raja, cucumber, and carrot thinly. Arrange as a fresh ulam salad.
5 minutes
Keep vegetables chilled for extra crunch.

Why This Dish is Healthy

This dish is a healthy choice because it emphasizes whole grains, lean protein, and an abundance of raw, antioxidant-rich vegetables and herbs. Grilling fish rather than frying reduces oil usage, and the use of bunga telang ensures a natural, chemical-free color. The high fiber content from ulam and brown rice supports satiety and gut health, making it ideal for weight management and overall wellness.

Nasi Kerabu with Fish is high in lean protein from grilled fish and fiber from brown rice and assorted ulam. The dish is packed with vitamins A, C, and K from fresh herbs and vegetables, while kerisik adds healthy fats and minerals. Using olive oil and grilling instead of frying reduces saturated fat, making this a heart-healthy option. The combination of complex carbs, protein, and healthy fats supports balanced energy and digestion.

Pro Tips

💡Use freshly picked bunga telang for the most vibrant blue rice.
💡Slice herbs and ulam just before serving to retain aroma and nutrients.
💡Marinate fish with a touch of turmeric for added flavor and color.

Storage & Serving

Store rice and grilled fish separately in airtight containers in the refrigerator for up to 2 days. Ulam is best prepared fresh but can be stored for 1 day if kept dry. Reheat rice and fish before serving.

Best served: Breakfast or Lunch