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The ingredients needed to prepare Fried Blue Catfish with Coconut Rice (Nasi Uduk):
- Take 4 Lb Blue Catfish
- Use 1 Lemon
- You need Oil cooking
- Get Salt-Pepper
- Use ✨Coconut Rice✨
- Provide 400 ML Coconut Milk
- Use 4 Cup Jasmine Rice
- Use 2-3 Pandan leaves
- Provide 1 Tsp Salt (as you need)
- Take 1/2 Tsp Chicken Flavor Bouillon (Optional)
- Get 3 Thin slices Galangal
- Provide 3 Bay leaves
- Prepare 1 inch Ginger
- Get 2 Lemongrass
- Use 3 Cup Water
Steps to make Fried Blue Catfish with Coconut Rice (Nasi Uduk):
- Prepare the blue catfish by cutting it into small pieces. Squeeze in the juice of 1 whole lemon onto the catfish then season it with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Fry the catfish 3 to 5 minutes per side, or until it’s crispy as desired.
- To cook the coconut rice, place all of the ingredients in a rice cooker pot and cook until ready. Stir the rice in the rice cooker and let it rest for 15 minutes before serving. Remove the lemongrass, pandan, ginger, bay leaves and galangal.
- It is traditional to shape the rice and put it alongside the fried catfish, fried tofu, broccoli, fried eggs and cucumber. Sprinkle fried shallot on top of the rice. Enjoy!😉
Pan-fried catfish gets a deeply flavorful crust from Madras curry powder, which traditionally harnesses the heat of red chiles. Top the catfish with the chutney. Nasi Uduk or Scented Coconut Rice from Jakarta (Betawi) is a great pair with Ayam Bakar Bumbu Rujak (Barbequed Chicken with Chili Coconut Sauce). As you may know from my previous post that these two dishes, Nasi Uduk and Ayam Bakar Bumbu Rujak were made in hurry. Nasi Uduk Betawi is an Indonesian Betawi style of coconut rice.
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