Entree: Malaysia – Malay Peninsula – Nasi Dagang (Fragrant coconut-steamed rice served with a Malay-style curried fish and pickled cucumber)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 40 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 cups (400 g) long-grain rice
- 1 cup (200 g) glutinous (sticky) rice
- 2 1/2 cups (600 ml) coconut milk
- 1/2 cup (120 ml) water
- 1 tbsp (9 g) fenugreek seeds (halba), toasted and ground lightly
- 1 tsp (6 g) salt, plus more to taste
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 2 tuna steaks, approx. 6 oz (170 g) each (or mackerel fillets)
- 2 tbsp (30 ml) vegetable oil (for curry)
- 6 shallots, roughly chopped (about 5 oz / 140 g)
- 3 cloves garlic
- 1 in (2.5 cm) piece fresh ginger
- 1 stalk lemongrass, white part only, bruised and chopped
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) chili powder or to taste
- 1 tbsp (15 g) curry powder or rempah paste equivalent
- 1 cup (240 ml) water or fish stock
- 1 tbsp (15 ml) tamarind concentrate or 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 hard-boiled eggs (optional), peeled and halved
- For acar (pickled cucumber):
  - 1 medium cucumber, thinly sliced
  - 1 small carrot, julienned
  - 1/3 cup (80 ml) white vinegar
  - 2 tbsp (25 g) sugar
  - 1/2 tsp (3 g) salt
  - 1/4 cup (60 ml) water
  - 1 small red chili, thinly sliced (optional)
- Banana leaves or parchment for serving (optional)

Instructions

1. Rinse the long-grain and glutinous rice together in cold water until water runs clear, then soak in fresh water for at least 2 hours; drain well.
2. In a saucepan, combine coconut milk, water, ground toasted fenugreek, salt, and 1 tbsp coconut oil; bring just to a simmer, stirring to dissolve salt. Remove from heat and let cool slightly.
3. Mix drained rice with the coconut mixture, then transfer to a steamer lined with cheesecloth or a thin towel; steam over rolling water for 25–30 minutes until the rice is tender and glossy, fluff gently and keep warm.
4. Meanwhile prepare the fish curry: in a blender or mortar, pound together shallots, garlic, ginger, and lemongrass into a coarse paste (add a little water if needed).
5. Heat 2 tbsp oil in a saucepan over medium heat; fry the spice paste until fragrant and slightly reduced, 4–5 minutes. Add turmeric, chili powder, and curry powder; cook 1 minute.
6. Add tuna steaks whole to the pan, pour 1 cup water or fish stock, cover and simmer gently 8–10 minutes until fish is cooked through. Remove fish, flake into large pieces with a fork, return to sauce.
7. Stir in tamarind or lime juice and palm sugar; simmer uncovered 2–3 minutes to balance flavors. Season with salt to taste. Keep curry hot.
8. Make acar: combine vinegar, sugar, salt, and water in a small bowl and stir until dissolved. Toss cucumber, carrot, and sliced chili in the pickling liquid; let sit for at least 10 minutes.
9. To serve, place a portion of the coconut rice on banana leaf or plate, ladle curried fish alongside, add half a boiled egg and a spoonful of acar. Serve immediately.