Nasi Dagang with Spicy Coconut Fish Curry

Ingredients

In this adaptation of Nasi Dagang to Asian cuisine, we have incorporated flavors and ingredients commonly found in various Asian countries. The original Malaysian dish is traditionally served with a fish curry made with local spices and herbs. In this recipe, we have enhanced the flavors by using a combination of Asian spices and coconut milk to create a rich and spicy coconut fish curry. This adaptation adds a touch of creaminess and depth to the dish, making it even more satisfying and flavorful. We alse have the original recipe for Nasi dagang, so you can check it out.

• For the Nasi Dagang: For the Nasi Dagang:
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 pandan leaves (optional, for fragrance) 2 pandan leaves (optional, for fragrance)
• For the Spicy Coconut Fish Curry: For the Spicy Coconut Fish Curry:
• 500g white fish fillets, cut into chunks 500g white fish fillets, cut into chunks
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons red curry paste 2 tablespoons red curry paste
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For serving: For serving:
• Pickled vegetables (such as cucumber and carrot) Pickled vegetables (such as cucumber and carrot)
• Fresh herbs (such as cilantro and Thai basil) Fresh herbs (such as cilantro and Thai basil)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, combine the rinsed rice, coconut milk, water, salt, and pandan leaves (if using). Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it rest for 5 minutes before fluffing the rice with a fork.
4. 4.
   While the rice is cooking, prepare the spicy coconut fish curry. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
5. 5.
   Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly.
6. 6.
   Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a simmer.
7. 7.
   Add the fish chunks to the skillet and gently stir to coat them with the curry sauce. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Stir in the fish sauce, palm sugar, and lime juice. Taste and adjust the seasoning if needed.
9. 9.
   Remove the pandan leaves from the cooked rice and fluff it with a fork once again.
10. 10.
    Serve the Nasi Dagang with the spicy coconut fish curry, garnished with fresh cilantro. Accompany with pickled vegetables and fresh herbs on the side.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Red curry paste — Adjust the amount according to your spice preference. Add more for a spicier curry or less for a milder flavor.
• Fish — Choose a firm white fish such as cod, halibut, or snapper for the curry. Make sure to remove any bones before cooking.

Tips & Tricks

• For an extra burst of flavor, toast the jasmine rice in a dry skillet for a few minutes before rinsing it.
• If you prefer a thicker curry sauce, simmer it uncovered for a few extra minutes to reduce the liquid.
• Feel free to add vegetables such as bell peppers, snow peas, or baby corn to the curry for added texture and nutrition.
• If you can't find pandan leaves, you can substitute with a few drops of pandan essence for a similar fragrance.
• Leftover Nasi Dagang and curry can be stored separately in the refrigerator for up to 3 days. Reheat gently before serving.

Serving advice

Serve the Nasi Dagang and spicy coconut fish curry together on a large platter, allowing guests to help themselves. Garnish with fresh cilantro for a pop of color and freshness. Accompany the dish with pickled vegetables and fresh herbs on the side to balance the flavors and add a refreshing element to each bite.

Presentation advice

To create an appealing presentation, arrange the Nasi Dagang in a mound on one side of the platter and spoon the spicy coconut fish curry alongside it. Garnish with a sprinkle of fresh cilantro and serve the pickled vegetables and fresh herbs in small bowls or ramekins on the side. The vibrant colors and aromatic aromas will entice your guests.