Name: Sambal Fish and Coconut Rice Cake
Yield: Serves 8
Cuisine: Malaysian
Ingredients: ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 40 ml fresh lime juice, strained; 200 ml water; 600 g fish fillets, skin and bones removed; 2 tablespoons Sambal Bajak; 4 tablespoons shredded fresh coconut; 1 teaspoon sea salt; 300 g jasmine rice; 5 cm length fresh pandanus leaf; 300 ml coconut milk; 100 ml Tamarind Liquid; 60 ml White Chicken Stock; 150 g roasted peanuts, crushed; 30 g jaggery; 25 ml peanut oil; 2 tablespoons Fried Shallot Slices; 150 ml coconut cream; 2 tablespoons Laksa Paste; ½ teaspoon Chilli Salt Crust; 2 tablespoons roasted peanuts; 1 punnet coriander cress, snipped; 1 small cucumber, sliced and cut into thin julienne strips; 40 g dried Chinese anchovies, deep-fried until crisp; 4 salted duck eggs, steamed for 30 minutes and shelled

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This recipe is based on the traditional nasi lemak, a one-dish meal that can be found everywhere in Malaysia, from street vendors to elaborate festive tables. I have taken a more structured approach for assembling this dish, moulding the fish, eggs and rice to give a defined and elegant shape.

Ingredients

4 salted duck eggs, steamed for 30 minutes and shelled
40 g dried Chinese anchovies, deep-fried until crisp
2

Asia
Malaysia
Stew
South East Asia

Method

To make the peanut sauce, heat the oil and fry the laksa paste until fragrant. Add the coconut cream and bring to simmering point, stirring occasionally. Add the tamarind liquid, stock, crushed peanuts, jaggery and salt and simmer for 10 minutes. Taste and adjust the seasoning if necessary.

To make the coconut rice, wash the rice thoroughly a few times in cold water. Put the rice, salt,

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Ingredients

Method

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