Malaysian
Nasi Kerabu
A Kelantan-style blue rice plate served with finely sliced ulam, smoky grilled fish, sambal kelapa, budu dressing, salted egg, and keropok. The dish is fragrant, herbaceous, and deeply savoury with the sea-salt funk that makes nasi kerabu unmistakably Malaysian.
Watch it madeRezeki Dapur Kita · 11:01
Ingredients
- Jasmine rice or local white rice, rinsed1 cup
- Dried butterfly pea flowers12 flowers
- Hot water1 1/4 cups
- Lemongrass, bruised1 stalk
- Kaffir lime leaf1 leaf
- Salt1/2 tsp
- Ikan kembung or mackerel, cleaned2 small fish
- Turmeric powder1/2 tsp
- Fine salt for fish1/2 tsp
- Cooking oil1 tbsp
- Fresh grated coconut1 cup
- Shallots, thinly sliced3
- Lemongrass, white part thinly sliced1 stalk
- Fresh ginger, sliced1 cm piece
- Dried chillies, soaked and drained3
- Palm sugar1 tsp
- Budu fermented anchovy sauce2 tbsp
- Calamansi lime juice1 tbsp
- Bird's eye chillies, sliced2
- Cucumber, julienned1/2 cup
- Long beans, finely sliced1/3 cup
- Bean sprouts, blanched briefly1/2 cup
- Daun kesum or Vietnamese coriander, finely sliced1/4 cup
- Thai basil or daun selom, finely sliced1/4 cup
- Torch ginger flower, finely sliced2 tbsp
- Salted egg, halved1
- Keropok ikanA handful
- Calamansi halves, for serving2
Method
- Steep the butterfly pea flowers in the hot water for 10 minutes, then strain and keep the blue liquid.
- Put the rinsed rice, blue liquid, bruised lemongrass, kaffir lime leaf, and 1/2 teaspoon salt into a rice cooker or pot and cook until tender.
- Rest the cooked rice for 10 minutes, then fluff it gently and discard the lemongrass and lime leaf.
- Rub the ikan kembung with turmeric powder, 1/2 teaspoon fine salt, and cooking oil, then let it marinate for 10 minutes.
- Grill or pan-fry the fish over medium-high heat until the skin is lightly charred and the flesh is cooked through.
- Flake the flesh from one grilled fish, removing all bones, and keep the second fish whole for serving.
- Toast the grated coconut in a dry pan over medium heat, stirring constantly, until fragrant and lightly golden.
- Pound or blend the shallots, sliced lemongrass, ginger, soaked dried chillies, and palm sugar into a coarse paste.
- Mix the paste, toasted coconut, and flaked fish together, then season with a little salt to make sambal kelapa.
- Stir the budu, calamansi juice, and sliced bird's eye chillies together to make the budu dressing.
- Combine the cucumber, long beans, bean sprouts, daun kesum, Thai basil, and torch ginger flower in a bowl for the ulam.
- Spoon the blue rice onto two plates and arrange the ulam, sambal kelapa, grilled fish, salted egg, keropok ikan, and calamansi halves around it.
- Serve with the budu dressing on the side so each person can drizzle it over the rice just before eating.
Common questions
Can I substitute the butterfly pea flowers if I can’t find them?
Yes. Use blue pea powder if available, or skip the blue color and cook the rice plain. For flavor, the other aromatics still matter; the dish will taste right even if the rice stays white.
How long does Nasi Kerabu take from start to finish?
About 45 to 60 minutes total. The rice cooks in 20 to 30 minutes, the fish marinates 10 minutes and cooks in 10 to 15 minutes, and the coconut topping takes about 5 minutes.
What are the most common mistakes when making the rice and fish?
Don’t use too much butterfly pea liquid or the rice may turn mushy. Avoid overcooking the fish, which dries it out. Also, don’t skip resting the rice; it helps the grains stay fluffy.
Can I make parts of Nasi Kerabu ahead and how should I store leftovers?
Yes. Cooked rice, fish, and toasted coconut can be refrigerated separately for up to 2 days. Reheat the fish gently and keep the coconut dry; it loses its crunch if stored mixed with wet components.
How should I serve Nasi Kerabu for the best texture and flavor?
Serve the rice at room temperature or just warm, topped with flaked fish, the whole fish, toasted coconut, and fresh herbs or salad. Keep sauces on the side so the rice stays colorful and the toppings stay crisp.