malaysian

Nasi Ulam Herb Rice with Grilled Sardines

This grilled dish pairs jasmine rice, uncooked with mixed fresh herbs, chopped, cucumber, diced small and shallot, finely sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

71 g Carbohydrates

23 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

69g jasmine rice, uncooked 252 kcal
122g canned sardines in water, drained 254 kcal
91g cucumber, diced small 14 kcal
27g mixed fresh herbs (mint, basil, cilantro), chopped 9 kcal
30g shallot, finely sliced 22 kcal
15g lime juice 5 kcal
15g sambal oelek 27 kcal
8g vegetable oil 71 kcal
137g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

jasmine ricewatersalt
Rinse the rice. Cook with water and salt until fluffy; keep warm.
jasmine ricecucumbermixed fresh herbs (mintlime juice
While rice cooks, mix chopped herbs, cucumber, and lime juice in a bowl.
canned sardines in watervegetable oilblack pepper
Heat a grill pan or skillet over medium-high heat. Brush sardines with oil and season with pepper.
canned sardines in water
Grill sardines 2 to 3 minutes per side until heated through and lightly charred.
jasmine ricecanned sardines in watermixed fresh herbs (mintsambal oelek
Fold the herb mixture into the hot rice. Serve with grilled sardines and a side drizzle of sambal.