Malaysian Catfish Rice Recipe

Welcome to Rice Cookers 101! Today, I am excited to share with you a recipe for a delicious and flavorful dish that originates from Malaysia – catfish rice. This dish combines the rich flavors of catfish, spices, and the aromatic fragrance of rice cooked to perfection in a rice cooker. With this recipe, you will be able to enjoy a taste of Malaysia in the comfort of your own home. So, let’s get started! We’ve made this malaysian catfish rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

Ingredients

• 1 lb catfish fillet, sliced
• 1 1/2 cups rice
• 2 cups water
• 1 cup coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp black pepper
• 1 tsp salt
• 2 tbsp vegetable oil
• 2 tbsp chopped cilantro for garnish

Instructions

1. Rinse the rice in water and drain. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant and softened, about 3-4 minutes.
3. Add the turmeric, cumin, coriander, and black pepper to the pot and stir for about 1-2 minutes until fragrant.
4. Add the catfish slices to the pot and sauté until browned on both sides, about 3-4 minutes.
5. Stir in the rice and sauté for 1-2 minutes until well coated with the spices.
6. Add the coconut milk, water, and salt to the pot and bring to a boil.
7. Lower the heat to a simmer and cover the pot. Cook for 20-25 minutes or until the rice is cooked through.
8. Once done, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork and garnish with chopped cilantro before serving.

How long does malaysian catfish rice last in the fridge?

Malaysian catfish rice is a dish that made from rice and catfish cooked with various spices and herbs, which is popular in Malaysia. As with any cooked food, it can be stored in the fridge for a certain amount of time. Generally, cooked rice can be stored in the fridge for up to 5-7 days, but it is advisable to consume it within 3-4 days to maintain its quality and freshness. The catfish used in the dish may affect its shelf life, and it is recommended to consume it within 2-3 days if possible. Always store the rice in a covered, airtight container to prevent the growth of bacteria and other contaminants. When reheating, make sure it is thoroughly heated before consuming.

Low calorie malaysian catfish rice recipe substitutions

To make this Malaysian catfish rice recipe lower in calorie, here are some substitutions that can be made:1. Replace regular white rice with brown rice. Brown rice has more fiber and nutrients compared to white rice.2. Instead of using full-fat coconut milk, use light coconut milk or coconut milk alternative such as almond or cashew milk.3. Use a non-stick pan and cook the catfish without oil or use a cooking spray instead of vegetable oil.4. Reduce the amount of catfish used and substitute it with vegetables like bell peppers, zucchini, or mushrooms.5. Alternatively, you can use lean protein sources like skinless chicken breast, shrimp, or tofu.By making these substitutions, you can make the recipe lower in calorie while still enjoying the delicious flavors of this Malaysian catfish rice dish.

What to serve with a malaysian catfish rice?

To complement the rich and spicy flavors of Malaysian catfish rice, consider serving a refreshing and crunchy green mango salad. Julienne strips of green mango, cucumber, and carrot combined with chopped fresh herbs such as mint and cilantro, topped with chopped peanuts and dressed with a mix of lime juice, fish sauce, and honey make for a perfect accompaniment. The citrusy, tangy, and slightly sweet flavors of the salad will balance out the richness of the catfish rice, while the textures of the soft rice and the crunchy vegetables will complement each other nicely.

Whats the best sauce for a malaysian catfish rice?

The best sauce for Malaysian catfish rice is a spicy-sour sauce known as sambal belacan. This condiment is made by grinding fresh red chili peppers, garlic, and toasted shrimp paste (belacan) into a paste and then sautéing it with oil, tamarind juice, and palm sugar. The resulting sauce is rich, pungent, and full of umami flavor, which complements the meaty and delicate taste of catfish. The sweetness and acidity of the tamarind juice balance the heat of the chili peppers, making it a flavorful and aromatic sauce that elevates the simple catfish rice dish to a whole new level.

Malaysian catfish rice health benefits

There are some health benefits to eating Malaysian catfish rice. Catfish is a good source of protein, a nutrient that is essential for building and repairing muscle tissue, and helps to produce enzymes and hormones. Rice is also a good source of carbohydrates, which provide energy for the body. Malaysian catfish rice also typically contains vegetables which can provide essential vitamins and minerals. However, it’s important to note that this dish can be high in sodium and unhealthy oils if not prepared properly. If you’re looking for a healthier option, consider grilled catfish with a side of mixed vegetables and brown rice.