How to Make Steamed Rice with Fish and Egg Omelette (Traditional & Healthy Version)
Steamed Rice with Fish and Egg Omelette is a staple in Malaysian homes, celebrated for its simplicity and harmonious blend of flavors. This dish, known locally as 'Nasi Kukus dengan Ikan dan Telur Dadar', brings together fragrant steamed rice, succulent fish fillets, and fluffy egg omelette, creating a wholesome meal infused with the multicultural heritage of Malaysia. The use of local ingredients like pandan leaves for aroma and lemongrass for subtle citrus notes makes the dish distinctly Malaysian. Originating from everyday Malaysian cuisine, it’s a favorite across all communities—Malay, Chinese, and Indian—thanks to its adaptability and nutritional profile. Whether served for breakfast at a kampung home, or at a bustling city café for lunch, this meal offers comfort and nourishment. The balance of protein, carbohydrates, and gentle spices ensures a satisfying, healthy option that fits perfectly into a calorie-conscious lifestyle. Its mild, savory taste and the ease of preparation make it an excellent choice for families, busy professionals, and anyone seeking authentic Malaysian flavors without excess calories.
Ingredients
- 1 cup White rice (Beras tempatan)
- 150g Fish fillet (such as tilapia or tenggiri) (Ikan fillet)
- 2 Eggs (Telur ayam)
- 1 Pandan leaf (Daun pandan)
- 1 stalk Lemongrass (Serai, finely chopped)
- 1 tablespoon Cooking oil (Minyak masak)
- 1 teaspoon Soy sauce (Kicap)
- 1/2 teaspoon Salt (Garam)
- 1/4 teaspoon Black pepper (Lada hitam)
- 1 stalk Spring onion (Daun bawang)
Step-by-step instructions
Step 1 · Rinse the rice thoroughly and place it in a rice cooker
Rinse the rice thoroughly and place it in a rice cooker. Add the pandan leaf and enough water to cook the rice. Steam until fluffy and aromatic.
Step 2 · Season the fish fillet with salt
Season the fish fillet with salt, black pepper, and chopped lemongrass. Place the fillets on a heatproof plate and steam for 8-10 minutes until cooked through.
Step 3 · In a bowl
In a bowl, beat the eggs with a pinch of salt and soy sauce. Add chopped spring onion if desired for extra flavor.
Step 4 · Heat cooking oil in a non-stick pan
Heat cooking oil in a non-stick pan. Pour in the beaten eggs and cook into a thin omelette, flipping gently to avoid breaking.
Step 5 · Slice the omelette into strips
Slice the omelette into strips. Arrange steamed rice, fish, and omelette on a plate. Drizzle with additional soy sauce if desired.
Step 6 · Serve immediately while hot
Serve immediately while hot, accompanied by cucumber slices or sambal for added Malaysian flair.
Why this recipe is healthy
Steamed Rice with Fish and Egg Omelette is a healthy choice because it uses steaming and minimal oil, ensuring nutrients are retained without excess fat. The recipe incorporates lean protein, whole grains, and aromatic herbs, supporting energy, muscle recovery, and overall wellness. The inclusion of vegetables as garnish boosts fiber and micronutrient content, making it ideal for those seeking nutritious, filling meals.
A note on tradition
Nasi Kukus dengan Ikan dan Telur Dadar is commonly enjoyed throughout Malaysia, particularly in urban and rural households. It is a go-to meal for busy mornings and school lunchboxes, reflecting the practical, multicultural spirit of Malaysia. The use of local herbs like pandan and lemongrass highlights regional produce and culinary traditions. While not tied to any specific festival, its simplicity makes it a favorite for everyday meals and community gatherings.