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Grilled Swordfish with Fragrant Yellow Rice (Ikan Bakar Dengan Nasi Kuning) Recipe

Grilled Swordfish with Fragrant Yellow Rice (Ikan Bakar Dengan Nasi Kuning) Recipe

Grilled Swordfish with Fragrant Yellow Rice (Ikan Bakar Dengan Nasi Kuning) Recipe

An idyllic afternoon I once spent in an Indonesian countryside resort entailed lounging in a wooden balé (wooden hut on stilts) on batik pillows. A warm breeze was blowing through it and there was a not-so-distant melodies of Javanese gamelan music wafting in the air. That afternoon was made more heavenly by the addition of a perfectly prepared meal—fresh, grilled swordfish with a squeeze of lime juice served next to a bed of vibrantly colored turmeric rice with accents of rich coconut. Few things are as decadent in life as lazing about a balé, eating fish that melts in your mouth while watching the sun sway against a mountainous backdrop of lush green tea bushes.

Ingredients :

    • 3 cups (600 g) uncooked jasmine rice
    • 11/2 cups (375 ml) water
    • 11/2 cups (375 ml) coconut milk
    • 1 teaspoon salt for the rice + 1/2 teaspoon for the fish
    • 1/2 teaspoon ground turmeric
    • 4 swordfish steaks (2 lb/ 1 kg total)
    • 11/2 tablespoons olive oil
    • Freshly ground black pepper to taste
    • 1 lime, cut into wedges

Method :

    1. Rinse the rice in cold water using the bowl of a rice cooker, and then drain. Pour in the water, coconut milk, salt, and turmeric. Mix thoroughly. Cook the rice following the machine’s instructions.
    2. Rinse the swordfish steaks under cold water and pat dry with a paper towel. Heat the oil in a non-stick skillet over medium high heat. Pan-fry the swordfish for 4 to 6 minutes on each side, depending on the thickness of the steak. Both sides should be a golden brown.
    3. Transfer the fish onto serving plates and sprinkle evenly with the salt and freshly ground black pepper.
    4. Using a plastic or wooden spatula, mix the yellow rice thoroughly once more before plating to ensure a beautiful, even yellow color. Serve the fish and rice with lime wedges.

SERVES 4
PREPARATION TIME : 5 MINUTES
COOKING TIME : 25-30 MINUTES