Nasi Ulam with Fish

Malaysian • halal_safe

410

kcal

5.5g

Protein

23g

Carbs

2.8g

Fat

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

Prep: 15 min

Cook: 20 min

2 servings

medium

Nasi Ulam with Fish is an iconic Malaysian snack that beautifully showcases the country’s rich biodiversity and multicultural culinary heritage. This aromatic herbal rice salad is a staple in many Malaysian households, especially in the northern and central regions. The dish combines fluffy rice with a medley of finely sliced local herbs, such as daun kaduk, daun kesum, and fragrant lemongrass, providing a burst of fresh flavors and an irresistible aroma. Traditionally, Nasi Ulam is enjoyed as a healthful light meal or snack, often enhanced with sambal belacan and a serving of flaky, tender fish. The roots of Nasi Ulam stretch deep into the heart of Malaysia’s Malay and Peranakan communities, reflecting centuries of culinary tradition. It’s a dish that celebrates local produce—think ulam-ulaman (wild herbs), grated coconut (kelapa parut), and the subtle heat of bird’s eye chilies. The addition of steamed or grilled fish makes this version both satisfying and protein-rich, turning a simple salad into a nourishing meal. Nasi Ulam with Fish is a celebration of Malaysia’s garden-to-table ethos and vibrant tastes, making it a fantastic choice for anyone seeking authentic, healthy Malaysian cuisine.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 generous bowl of ulam rice with fish)

2 cups Cooked brown rice (nasi)
2 small fillets Ikan selar kuning (yellowtail scad) or mackerel (grilled or steamed)
1/4 cup Daun kaduk (wild betel leaf) (finely sliced)
1/4 cup Daun kesum (Vietnamese mint) (finely sliced)
1 stalk Lemongrass (serai) (white part only, finely sliced)
1 leaf Fresh turmeric leaf (daun kunyit) (finely sliced) - optional
1/4 cup Grated coconut (kelapa parut) (lightly toasted)
2 Bird’s eye chili (cili padi) (thinly sliced) - optional
2 Shallots (finely sliced)
1/4 teaspoon Salt
1 Lime (for serving) - optional

Instructions

1
Prepare all herbs: Wash daun kaduk, daun kesum, and turmeric leaf thoroughly. Pat dry, then finely slice all herbs along with lemongrass and shallots.
5 minutes
Use a sharp knife for uniform, thin slices to maximize aroma and texture.
2
Toast the grated coconut (kelapa parut) in a dry pan over low heat until golden brown and fragrant. Set aside to cool.
5 minutes
Stir constantly to prevent burning and bring out the natural sweetness.
3
Grill or steam the ikan selar kuning/mackerel fillets until cooked through, about 10 minutes. Flake the cooked fish with a fork, removing bones and skin.
10 minutes
Grilling adds a subtle smokiness, while steaming keeps it moist and healthy.
4
In a large mixing bowl, combine the cooked brown rice, all finely sliced herbs, shallots, toasted coconut, and bird’s eye chili (if using).
2 minutes
Use freshly cooked and cooled rice for the best texture.

Why This Dish is Healthy

This healthy Malaysian recipe leverages local herbs and brown rice to create a nutrient-dense meal that’s high in fiber, vitamins, and minerals, while being relatively low in calories and fat. Using grilled or steamed fish instead of fried keeps the dish light and heart-friendly. The abundance of fresh ulam not only enhances flavor but also boosts antioxidant intake, supporting overall wellness and digestive health.

Nasi Ulam with Fish is a powerhouse of nutrients, thanks to its combination of whole grains, lean protein, and fresh herbs. Brown rice provides fiber and complex carbohydrates for sustained energy, while the herbs supply antioxidants, vitamins A and C, and anti-inflammatory properties. Fish adds high-quality protein and omega-3 fatty acids for heart and brain health. Coconut, when used moderately, gives healthy fats and minerals. The dish is low in saturated fat and free from processed ingredients, making it ideal for a balanced diet.

Pro Tips

💡Tip 1: Use a variety of fresh local ulam for authentic flavor and maximum nutrition.
💡Tip 2: Prepare the herbs just before mixing to retain their vibrant color and aroma.
💡Tip 3: Serve with a squeeze of lime or a side of sambal belacan for an extra burst of flavor.

Storage & Serving

Store any leftovers in an airtight container in the refrigerator for up to 1 day. Best enjoyed fresh, as the herbs may lose aroma and texture over time. Do not freeze.

Best served: Breakfast or Lunch