📝 About This Recipe
Nasi Peda is a beloved Indonesian comfort dish that celebrates the bold, umami-rich flavors of 'Ikan Peda' (fermented salted mackerel). This recipe transforms humble white rice into a fragrant masterpiece by infusing it with lemongrass, lime leaves, and the savory oils of the pan-seared fish. It is a rustic, soulful meal that captures the essence of Indonesian home cooking, offering a perfect balance of salty, spicy, and aromatic notes.
🥗 Ingredients
The Fish
- 2 pieces Ikan Peda (Salted Mackerel) (cleaned and soaked in warm water for 15 minutes to reduce saltiness)
- 4 tablespoons Cooking Oil (for frying the fish and aromatics)
The Fragrant Rice Base
- 3 cups Jasmine Rice (washed and drained)
- 4.5 cups Water or Thin Coconut Milk (adjust based on your rice cooker's requirements)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1/2 teaspoon Salt (use sparingly as the fish is already salty)
Aromatics and Stir-fry
- 6 bulbs Shallots (thinly sliced)
- 4 cloves Garlic (minced)
- 5-10 pieces Red Bird's Eye Chilies (sliced or left whole for less heat)
- 2 pieces Large Red Chili (sliced diagonally)
- 2 cm Galangal (Lengkuas) (bruised)
- 1 handful Petai (Bitter Beans) (optional, peeled and split)
Garnish and Serving
- 1 bunch Thai Basil (Kemangi) (picked leaves)
- 1 piece Cucumber (sliced into rounds)
- 2 tablespoons Fried Shallots (for topping)
👨🍳 Instructions
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1
Rinse the jasmine rice thoroughly until the water runs clear. Place it in a rice cooker or a heavy-bottomed pot.
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2
Add water (or coconut milk), bruised lemongrass, daun salam, kaffir lime leaves, and a pinch of salt to the rice. Cook according to your rice cooker's standard setting.
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3
While the rice is cooking, prepare the Ikan Peda. Pat the soaked fish dry with paper towels to prevent splattering.
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4
Heat 4 tablespoons of oil in a pan over medium heat. Fry the Ikan Peda until golden brown and crispy on both sides (about 3-4 minutes per side).
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5
Remove the fish from the pan. Once cool enough to handle, flake the meat into bite-sized chunks, discarding the bones and head.
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6
Using the same oil (which is now infused with fish flavor), sauté the sliced shallots and garlic until fragrant and translucent.
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7
Add the sliced red chilies, bird's eye chilies, galangal, and petai (if using). Stir-fry for 2-3 minutes until the chilies soften and the petai is bright green.
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8
Add the flaked Ikan Peda back into the pan with the aromatics. Toss gently for 1 minute to combine the flavors.
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9
Once the rice cooker finishes, open the lid and fluff the rice with a fork, removing the large whole spices (lemongrass and leaves).
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10
Pour the sautéed fish and aromatic mixture (including the flavorful oil) over the warm rice.
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11
Add a large handful of fresh Kemangi (Thai basil) leaves to the rice. Fold everything together gently so the rice is evenly coated and the basil wilts slightly from the heat.
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12
Close the rice cooker lid for another 5 minutes on the 'Warm' setting to let the flavors meld perfectly.
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13
Transfer the Nasi Peda to a large serving platter or individual bowls.
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14
Garnish generously with fried shallots and serve immediately with fresh cucumber slices on the side.
💡 Chef's Tips
Always soak the salted fish in warm water or milk for at least 15 minutes before cooking to draw out excess salt. Don't discard the oil used to fry the fish; it contains the 'soul' of the dish and seasons the rice beautifully. If you cannot find Kemangi, a mix of Italian basil and a squeeze of lime juice is a decent substitute. For the best texture, use long-grain jasmine rice that is slightly firm rather than mushy. If you enjoy extra heat, bruise the bird's eye chilies before adding them to the pan to release their seeds.
🍽️ Serving Suggestions
Serve with a side of 'Kerupuk' (Indonesian crackers) for a crunchy contrast. Pair with 'Tempe Goreng' (fried tempeh) or 'Tahu Goreng' (fried tofu) for extra protein. A simple side of 'Sambal Terasi' (shrimp paste chili sauce) goes perfectly for those who love spice. Cool down the palate with a glass of iced 'Teh Tawar' (unsweetened Indonesian jasmine tea). Add a side of fresh 'Lalapan' (raw vegetables like cabbage and long beans).