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Nasi Lemak with Fried Fish
Breakfast • Singapore
How to Make Nasi Lemak with Fried Fish (Traditional & Healthy Version)
Nasi Lemak with Fried Fish is a beloved breakfast staple in Singapore, often enjoyed in the vibrant atmosphere of local kopitiams and hawker centres. This fragrant coconut rice dish, paired with crispy fried fish and a medley of accompaniments, captures the essence of Singaporean multicultural cuisine. Rooted in Malay heritage, nasi lemak has evolved through generations, absorbing influences from Chinese, Indian, and Peranakan communities, making it a true reflection of Singapore’s culinary diversity. The allure of Nasi Lemak lies in its harmonious flavors and textures: aromatic rice cooked in light coconut milk, crunchy ikan bilis (fried anchovies), roasted peanuts, fresh cucumber slices, and a spicy sambal chilli. In this health-conscious version, the recipe uses brown rice for added fibre and opts for air-fried or lightly pan-fried fish, reducing unhealthy fats without sacrificing taste. Whether savoured at a bustling hawker stall or prepared at home, Nasi Lemak with Fried Fish is a wholesome, satisfying meal that brings the Singaporean community together each morning.
Ingredients(for 1 standard hawker-style plate)
- 1 cup Brown rice (substitute for white rice)
- 1/2 cup Light coconut milk (for healthier coconut rice)
- 2 leaves Pandan leaves (tied into a knot)
- 1/4 tsp Salt
- 2 fillets (100g each) Tilapia or local white fish fillets (ikan selar or ikan kuning if available)
- 2 tbsp Cornstarch (for light coating)
- as needed Canola oil spray (for air-frying or pan-frying)
- 2 tbsp Ikan bilis (dried anchovies) (optional for vegetarians) - optional
- 2 tbsp Roasted peanuts (unsalted)
- 1/2, sliced Cucumber (local variety preferred)
- 2 tbsp Sambal chilli (homemade or store-bought)
- 2 Eggs (hard-boiled (optional for extra protein)) - optional
Instructions
- 1
Rinse the brown rice thoroughly. Combine with light coconut milk, water (enough to cook 1 cup rice), salt, and pandan leaves in a rice cooker. Cook until fluffy and fragrant.
20 minutes
Soak brown rice for 30 minutes before cooking for softer texture.
- 2
Pat fish fillets dry. Lightly coat with cornstarch and season with a dash of salt.
5 minutes
For extra crispiness, dust a thin layer of cornstarch only.
- 3
Spray a non-stick pan or air-fryer basket with canola oil. Fry fish fillets over medium-high heat until golden brown and cooked through (about 3-4 minutes per side).
8 minutes
Use air-fryer at 180°C for healthier, crispy fish.
- 4
If using, dry-fry ikan bilis in a pan until crispy. Set aside.
3 minutes
Drain ikan bilis on kitchen paper to remove excess oil.
Why This Dish is Healthy
Unlike traditional versions, this recipe uses air-fried or lightly pan-fried fish and light coconut milk for reduced fat and calories, making it suitable for calorie-conscious eaters. The inclusion of brown rice boosts fibre and lowers the glycaemic index, helping to maintain stable blood sugar levels. With fresh vegetables and minimal processed ingredients, this dish is great for those seeking a nutrient-dense and heart-friendly Singaporean breakfast.
This Nasi Lemak with Fried Fish offers a balanced mix of complex carbohydrates, lean protein, and healthy fats. Using brown rice increases dietary fibre, promoting gut health and satiety. The light coconut milk reduces saturated fat, while the fish provides essential omega-3 fatty acids and high-quality protein. Cucumber adds hydration and vitamins (A, C, K), and peanuts supply plant-based protein and minerals such as magnesium and potassium. Overall, this meal delivers sustained energy, supports muscle maintenance, and supplies antioxidants.
Pro Tips
- 💡Tip 1: Wash brown rice thoroughly to remove excess starch for fluffier grains.
- 💡Tip 2: Use fresh pandan leaves for the most authentic aroma.
- 💡Tip 3: Prepare sambal in advance for deeper flavour and convenience.
Storage & Serving
Store rice and accompaniments separately in airtight containers. Refrigerate within 2 hours; consume within 2 days. Reheat rice and fish thoroughly before serving. Sambal can be refrigerated for up to 1 week.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 650.0 kcal |
