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Nasi Lemak

Category: Side Dishes

Serves: 3 people

Preparing time: 00:00

Cooking time: 00:00


9 small herrings (use whole fish) or

50g tinned anchovies

340g long grain rice

400ml Mai Siam Coconut Milk

110ml Water

1/2 white onion sliced thickly

1 stalk of lemon grass (bruised)

3 eggs

1 jar of Cooks Sambal Olek

1 cucumber (thick slices)

60g peanuts


Vegetable oil to fry fish

Cooking Method

Step 1

Rice: Wash and drain the rice and place rice in a lidded pot together with the thickly sliced onions, lemon grass, coconut milk, water and salt. Bring to the boil and immediately lower the heat a little.

Step 2

Stir once. Continue cooking until rice starts to dry, when this happens turn down to lowest possible and cover pot, using a diffuser if possible. Rice should take another 10 minutes or so to cook but DO NOT lift the lid to allow the steam to escape.

Step 3

Quickly check that the rice is cooked, turn off the heat and allow rice to continue cooking in its own steam.

Step 4

Fish: Clean the fish and dry on kitchen paper, sprinkle with a little salt. Heat oil in a wok and cook fish in batches, drain well. If you are using tinned anchovies, drain well and pat dry with a kitchen paper.

Step 5

Accompaniments: Bring a large pan of water to the boil and then add the eggs. Cook for 5 minutes and then remove and place into a bowl of ice water immediately. Once cool enough to handle, peel the eggs and cut in half.

Step 6

To serve: Serve coconut rice with fish, boiled eggs, peanuts, cucumber slices and sambal olek.

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