Malaysian
Nasi Dagang
A beloved East Coast Malaysian breakfast of coconut-steamed rice perfumed with fenugreek, ginger, and shallots, served with rich gulai ikan tongkol. The rice is steamed twice so the grains stay distinct while soaking up the santan.
Ingredients
- Long-grain rice3/4 cup
- Glutinous rice1/4 cup
- Fenugreek seeds1/2 tsp
- Thick coconut milk, for rice1/2 cup
- Water, for rice1/3 cup
- Salt, for rice1/2 tsp
- Sugar, for rice1/4 tsp
- Shallots, thinly sliced2
- Fresh ginger, julienned1 inch
- Pandan leaf, knotted1
- Ikan tongkol or tuna steaks250g
- Tamarind paste1 tsp
- Water, for poaching fish1/2 cup
- Salt, for fish1/2 tsp
- Dried chillies, soaked and seeded5
- Shallots, for spice paste4
- Garlic cloves2
- Fresh turmeric1 cm piece
- Galangal1 cm piece
- Lemongrass, tender white part sliced1 stalk
- Coriander seeds1 tsp
- Fennel seeds1/2 tsp
- Fish curry powder1 tbsp
- Cooking oil2 tbsp
- Thick coconut milk, for gulai3/4 cup
- Water, for gulai1 cup
- Asam gelugur1 slice
- Palm sugar1 tsp
- Salt, for gulaito taste
- Cucumber, cut into matchsticks1 small
- Carrot, julienned1/2
- Red chilli, thinly sliced1
- White vinegar2 tbsp
- Sugar, for acar1 tbsp
- Salt, for acar1/4 tsp
Method
- Rinse the long-grain rice and glutinous rice together until the water runs mostly clear.
- Soak the rinsed rice with the fenugreek seeds in plenty of water for at least 4 hours, then drain well.
- Blend the soaked dried chillies, shallots, garlic, turmeric, galangal, lemongrass, coriander seeds, fennel seeds, and fish curry powder into a fine spice paste with a splash of water.
- Mix the tamarind paste with 1/2 cup water, then simmer the fish with this tamarind water and 1/2 tsp salt for 5 minutes to firm it up.
- Lift out the fish and reserve the poaching liquid.
- Heat the oil in a pot and fry the spice paste over medium heat until fragrant, darkened, and the oil begins to separate.
- Add the coconut milk for gulai, 1 cup water, asam gelugur, palm sugar, and a few spoonfuls of the reserved fish poaching liquid.
- Simmer the gulai gently for 10 minutes, then add the fish and cook for another 10 to 15 minutes until the gravy is thick and seasoned to taste.
- Line a steamer with muslin or banana leaf, add the drained rice and pandan leaf, and steam for 20 minutes.
- Warm the coconut milk for rice with 1/3 cup water, salt, sugar, sliced shallots, and julienned ginger until just steaming.
- Transfer the hot steamed rice to a bowl, pour over the warm coconut milk mixture, stir gently, and let it absorb for 10 minutes.
- Return the rice to the steamer and steam for another 15 to 20 minutes until tender and glossy.
- Toss the cucumber, carrot, red chilli, vinegar, sugar, and salt together to make a quick acar.
- Serve the nasi dagang warm with gulai ikan tongkol spooned over the side and the acar alongside.
Common questions
What can I substitute for ikan tongkol in Nasi Dagang if I can’t find it fresh?
Use firm tuna steaks, mackerel, or bonito. Choose oily fish that won’t fall apart during simmering. Avoid delicate white fish; they’ll break up and taste too mild for the tamarind-forward gulai.
How long should I soak the rice, and can I shorten the soaking time?
Soak the rice and fenugreek seeds for at least 4 hours, ideally overnight for more even cooking. Shortening the soak can leave the glutinous rice undercooked and the texture less fluffy and cohesive.
What are the most common mistakes when making the fish curry for Nasi Dagang?
The biggest mistakes are frying the spice paste too briefly and boiling the curry too hard. Cook the paste until the oil separates, then simmer gently so the coconut milk doesn’t split and the fish stays intact.
How should I store leftover Nasi Dagang and fish curry?
Store the rice and curry separately in airtight containers. Refrigerate for up to 3 days. Reheat the curry gently with a splash of water or coconut milk; the rice steams best when lightly sprinkled with water.
What’s the best way to serve Nasi Dagang for the right texture and flavor balance?
Serve the rice warm, with a ladle of gulai fish and some extra gravy on top. Add pickled cucumber or acar for freshness, and a little sambal if you want more heat. The contrast is part of the dish.