Nasi Lemak With Ikan Kuning

Nasi Lemak With Ikan Kuning

By Elizabeth Liew  

October 14, 2019

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From the aromatic coconut-y rice to addictive and spicy sambal chilli, learn how to whip up this quintessential Malay dish with our simple recipe.


Watch the video guide below:

  • Prep: 25 mins
  • Cook: 40 mins
  • Yields: Serves 6


2 eggs

Salt and pepper, to season

10 Kuning fish

2 tsps turmeric powder

Salt, to season

Oil, for frying

Crispy fried ikan bilis and peanuts, to serve

Sliced cucumbers, to serve


2 cups rice

½ red onion

150 g coconut milk

2 thin slices of ginger

3 pandan leaves, tied into a knot

Pinch of salt



1 teaspoon belacan (prawn paste)

1 clove garlic

4 shallots

10 dried chillies, deseeded


1FRAGRANT RICE Rinse your rice and drain. Add the red onions, coconut milk, ginger slices, a pinch of salt and mix well with water. Add the pandan leaves into the rice and cook your rice.

2Heat up a pan with a little oil, beat 2 eggs in a bowl seasoned with salt and pepper and fry. Set aside.

3Clean the fish, slightly coat them with turmeric powder and season with salt. Deep fry till crispy. Allow them to drain on paper towels.

4SAMBAL CHILLI Pound the prawn paste together with shallots, garlic, and dried chilies with a mortar and pestle. You can also grind them with a food processor. Heat some oil in a pan and fry the sambal until fragrant.

5Serve the rice with fried fish, cucumber slices, ikan bilis, sambal chilli and slices of omelette.