Entree: Indonesia – Kalimantan – Nasi Bekepor (Kalimantan-style spiced rice cooked with coconut and smoked freshwater fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (400 g) jasmine or long-grain rice, rinsed until water runs clear
- 2 1/2 cups (600 ml) water
- 1 cup (240 ml) coconut milk
- 12 oz (340 g) smoked freshwater fish (gabus, patin, or mackerel), bones removed and flaked
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 in (2.5 cm) fresh turmeric root, grated (or 1 tsp (2 g) ground turmeric)
- 1 stalk lemongrass, bruised and tied
- 2 kaffir lime leaves, torn
- 1 tsp (5 ml) tamarind paste
- 1 tsp (4 g) shrimp paste (terasi), toasted and dissolved (optional)
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tsp (6 g) salt, adjust to taste
- 1/4 tsp (1 g) ground white pepper
- 2 red chilies, sliced (optional)
- 1/4 cup (15 g) fresh cilantro or kemangi (lemon basil), chopped
- Banana leaves for wrapping (optional)
- Lime wedges, for serving

Instructions

1. Heat the oil in a skillet or wok over medium heat. Sauté the shallots until translucent, then add the garlic and grated turmeric and cook 1 minute until fragrant.
2. Stir in the bruised lemongrass, kaffir lime leaves, tamarind paste, toasted shrimp paste (if using), palm sugar, salt and white pepper. Cook briefly to meld flavors.
3. Add the flaked smoked fish to the pan and toss gently to combine with the aromatic paste; remove from heat and set aside.
4. In a rice cooker or heavy pot combine the rinsed rice, water and coconut milk. Stir in half of the cooked fish mixture, reserving the rest for later mixing. Add the chilies if using.
5. Cook the rice according to your rice cooker instructions or, if using a pot, bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Let rest covered 10 minutes off heat.
6. Fluff the rice with a fork and fold in the remaining fish mixture and chopped herbs until evenly distributed.
7. For added aroma and tradition, spoon the rice onto pieces of banana leaf, fold and secure, then briefly grill or smoke the wrapped parcels over low heat for 5–8 minutes to impart a smoky char.
8. Serve Nasi Bekepor warm with lime wedges and sambal at the side.