Nasi Ulam

Herbs, fish and rice



Prep time


Cook time

45 minutes

This rice, herb and fish dish takes time and energy to prepare but has a unique flavour.


250g  basmati rice, washed
50g dried shrimp
200g white fish
50g desiccated coconut
2 stalks lemon grass, finely chopped
15 kafir lime leaves, finely chopped
shallots, thinly sliced
Handful fresh mint, finely chopped
Handful  fresh coriander, finely chopped
Handful  fresh basil, finely chopped
4 tbsps fish sauce
3 limes, juice only
1 tbsp  vegetable oil

salt, to taste


1. Rehydrate the dried shrimps by placing them in a bowl with a touch of boiling water. Strain the water then mash the shrimps in a pestle and mortar.

2. Place the shrimps in a small pan over a medium heat and toast until dry and dark orange. Remove from the heat and leave to cool.

3. Repeat the process of rehydration for the desiccated coconut and then toast. The coconut will take approx. 10 minutes to fully dry out, stir constantly to prevent sticking. Once done, grind down with the pestle and mortar then leave to one side.

4. Place the rice in a pan with 300ml of water. Bring to the boil then place a lid on the pan. Reduce to a low heat and cook for approx. 10 minutes.

5. Add the vegetable oil to a large frying pan over a medium heat. Fry the fish for 5 minutes or until cooked through. Place to one side and break up.

6. Once the rice has cooked, combine all the ingredients together in a bowl and mix thoroughly.

Chef’s tips

Take time to chop the ingredients finely as this will help the flavours to better integrate. Dried shrimp is traditionally used however these aren’t always easy to find, so small fresh prawns are a good alternative.


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