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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This rice is quite an UNIQUE dish , exploding with colours and fragrance and it is delicious . It's full of herbs and leaves and raw vegetables . YOU CAN PREPARE DIS DISH WITH ANY TYPES OF HERBS AND RAW VEGETABLES YOU FANCY ! Read more ! YOU CAN DUMP ALL THE HERBS YOU SEE IN THE SUPERMARKET AND IT WILL STILL TASTE AWESOME : ) Ingredients:
1/2 kilo rice |
2 screwpine leaves ( pandan ) , 1 tumeric leaf - knotted |
2 tsp olive oil |
750 ml water |
400 g king fish or mackerel or any fish with less bones |
1 tsp salt |
2 tbsp lime juice |
100 g dry roasted grated coconut |
finely chop or shred as necessary the following things |
1 torch ginger |
1 stalk lemongrass |
1 tbsp tumeric leaves |
1 tbsp fresh bay leaf |
2 kaffir lime leaves |
2 green chillies |
150 g long beans or any vegetable you may fancy |
2 tbsps sweet basil leaves |
2 tbsps dill leaves |
2 tbsps lemon basil leaves |
2 tbsps mint leaves |
2 tbsps corriander leaves |
2 tbsps polygonum leaves |
100 g shallots |
Directions:
1. Wash and place the rice into the rice cooker . Add the screwpine and tumeric leaf , oil , water . Cook .Discard the leaves and cool the rice .
2. Rub some tumeric powder and salt to the fish . Then either grill ir or deep fry it and flake the fish after removing the skin and the bones .
3. Serve the rice in a serving bowl mixed with rest of the ingredients .
4. If you are a spicy lover , serve it with Spicy shrimp paste ( sambal belacan )
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