Fish Bubur Nasi

Malaysian • Non-Vegetarian

230

kcal

—

Protein

—

Carbs

—

Fat

Log This Food

Track with App

Log this food instantly with our mobile app

Get App

How to Make Fish Bubur Nasi (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Fish Bubur Nasi is a beloved Malaysian rice porridge that offers warmth and comfort in every spoonful. Rooted in Malay culinary traditions, this nourishing dish combines soft, simmered rice with fresh fish fillets, subtle hints of ginger, and aromatic local ingredients like daun pandan and daun bawang (spring onion). Its delicate flavors and silky texture have made it a staple for breakfast, light meals, or as a restorative snack for all ages. This Malaysian Fish Bubur Nasi celebrates multicultural Malaysia, where Chinese and Malay influences blend seamlessly. Typically enjoyed across the country, especially in coastal regions, this snack is both simple and sophisticated—showcasing fresh seafood and fragrant aromatics. The mild, comforting taste makes it ideal for those seeking a wholesome, easily digestible meal. With a focus on health, this version of Fish Bubur Nasi is low in fat and prepared with minimal oil, making it a perfect choice for calorie-conscious eaters.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: soy

Ingredients(for 1 medium bowl (about 350g))

1/2 cup Jasmine rice (beras wangi)
150g Fresh fish fillet (Ikan siakap or any white fish)
4 cups Water
3 slices Ginger (halia)
1 leaf Pandan leaf (daun pandan, tied into a knot)
2 stalks Spring onion (daun bawang, chopped)
1 small Carrot (diced)
1 tbsp Low-sodium soy sauce (kicap masin)
1/4 tsp White pepper (lada putih)
1 tsp Sesame oil (minyak bijan) - optional
to taste Salt

Instructions

1
Rinse the jasmine rice thoroughly under running water until the water runs clear. Drain and set aside.
2 minutes
Rinsing removes excess starch for a smoother porridge.
2
In a medium pot, combine the rinsed rice, water, pandan leaf, and ginger slices. Bring to a boil over high heat.
5 minutes
Use a pandan leaf for a fragrant aroma unique to Malaysian bubur.
3
Lower the heat and simmer, stirring occasionally to prevent sticking. Allow rice to break down and thicken, about 15 minutes.
15 minutes
Stirring helps achieve the classic creamy texture.
4
Add diced carrot and simmer for another 3 minutes until carrots are tender.
3 minutes
Carrots add color and nutrients without extra calories.

Why This Dish is Healthy

Choosing Fish Bubur Nasi as a snack ensures a balanced intake of protein, carbs, and micronutrients without excess calories or unhealthy fats. It is prepared with wholesome Malaysian ingredients, free from artificial additives. The gentle cooking method preserves nutrients and supports digestive health, making it an excellent choice for weight management, heart health, and overall wellness.

Fish Bubur Nasi is a nutritious snack, providing lean protein from fresh fish and complex carbohydrates from jasmine rice. The addition of carrot boosts vitamin A and fiber, while ginger and pandan add antioxidants and anti-inflammatory properties. This low-fat meal contains minimal oil and uses low-sodium seasoning, making it suitable for most diets. The dish is easily digestible and hydrating, perfect for light meals or recovery.

Pro Tips

💡Tip 1: Use ikan siakap or ikan merah for the freshest flavor.
💡Tip 2: Stir frequently to prevent the rice from sticking to the pot.
💡Tip 3: Add vegetables like spinach or corn for extra nutrition and color.

Storage & Serving

Store leftover Fish Bubur Nasi in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little water to loosen the texture before serving.

Best served: Breakfast or Lunch