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White Rice with Fish in Spicy Tomato Sauce and Ulam Salad
Makan Tengah Hari • Malaysia
How to Make White Rice with Fish in Spicy Tomato Sauce and Ulam Salad (Traditional & Healthy Version)
White Rice with Fish in Spicy Tomato Sauce and Ulam Salad is a beloved Malaysian lunch that showcases the vibrant flavors of local cuisine. The centerpiece of this meal is fluffy white rice (nasi putih), paired with tender fish fillets simmered in a fragrant, spicy tomato sauce rich with local aromatics like serai (lemongrass), daun limau purut (kaffir lime leaves), and cili padi. On the side, a refreshing ulam salad features a medley of raw herbs and vegetables such as ulam raja, petai, and cucumber, served with a simple lime dressing. This dish represents the multicultural essence of Malaysia, blending Malay, Nyonya, and local influences. It's a staple in many Malaysian households—especially in kampung (village) settings—where fresh fish and ulam are part of daily life. The spicy tomato sauce brings tangy heat, perfectly balanced by the cool crunch of ulam and the comforting base of rice. It's a nutritious, balanced meal that honors Malaysian culinary traditions while embracing healthy eating.
Bahan-bahan(untuk 1 plate of rice with fish and ulam salad)
- 1 cup (uncooked) White rice (beras putih) (Jasmine or local rice)
- 200g Fish fillet (ikan merah or tenggiri) (Skinless, boneless)
- 2 medium Tomatoes (Diced)
- 1 small Red onion (Finely chopped)
- 2 Garlic cloves (Minced)
- 3 Cili padi (bird’s eye chili) (Sliced (adjust for heat))
- 1 stalk Serai (lemongrass) (Bruised)
- 2 leaves Daun limau purut (kaffir lime leaf)
- 1 tablespoon Cooking oil (Preferably canola or sunflower oil)
- 1/2 teaspoon Salt (To taste)
- 1/2 cup Ulam raja (Fresh, roughly chopped)
- 1/2 Cucumber (Sliced)
- 1 Lime (Cut into wedges)
Arahan
- 1
Rinse the white rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stove with 2 cups of water until fluffy.
15 minutes
Add a pandan leaf (optional) to the rice for a fragrant aroma.
- 2
Season the fish fillets lightly with a pinch of salt. Set aside.
2 minutes
Choose firm white fish for best texture.
- 3
Heat cooking oil in a non-stick pan over medium heat. Sauté red onion, garlic, and serai until fragrant and onions are translucent.
3 minutes
Be careful not to burn the garlic—stir constantly.
- 4
Add diced tomatoes, cili padi, and daun limau purut to the pan. Cook until tomatoes are soft and saucy.
5 minutes
Press down on the tomatoes to help them break down faster.
Kenapa hidangan ini sihat
White Rice with Fish in Spicy Tomato Sauce and Ulam Salad is a balanced meal, offering protein, healthy carbs, and plenty of fiber with minimal saturated fat. Using fresh herbs and aromatics boosts flavor without excess calories. The addition of ulam means you get raw, nutrient-dense greens, making this a smart, wholesome choice for lunch.
This dish is rich in lean protein from fish, complex carbohydrates from rice, and essential vitamins and minerals from ulam and tomatoes. Ulam provides antioxidants, fiber, and phytonutrients, while the use of minimal oil and no coconut milk (santan) keeps fat content low. The spicy tomato sauce offers vitamin C and lycopene, supporting immune health and heart function.
Petua
- 💡Tip 1: Use fresh fish for the best flavor and texture.
- 💡Tip 2: Adjust the number of cili padi to your preferred spice level.
- 💡Tip 3: Add a pandan leaf to your rice for extra fragrance.
Penyimpanan & hidangan
Store cooked fish in spicy tomato sauce and rice separately in airtight containers in the fridge for up to 2 days. Ulam salad is best prepared fresh and consumed immediately.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 520.0 kcal |
