singaporean

Otak Otak Coconut Fish Custard with Turmeric Rice

This simmered dish pairs jasmine rice with white fish, minced, coconut milk and turmeric powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

46 g Carbohydrates

39 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

46g jasmine rice (dry) 168 kcal
121g water 0 kcal
127g white fish (mackerel or cod), minced 260 kcal
69g coconut milk 136 kcal
6g curry powder 18 kcal
1g turmeric powder 3 kcal
6g cooking oil 53 kcal
6g lime juice 2 kcal
3g sugar 12 kcal
1g salt 0 kcal

Cooking instructions

jasmine rice (dry)waterturmeric powdersalt
Cook rice: rinse, then simmer with water, turmeric powder, and salt until tender; rest covered 10 minutes.
white fish (mackerel or cod)coconut milkcurry powdersugarsalt
In a bowl, mix fish, coconut milk, curry powder, sugar, and salt to form a thick paste.
white fish (mackerel or cod)cooking oil
Heat oil in a nonstick pan. Add fish mixture and cook gently, stirring, until it thickens like soft custard and flakes are cooked (4-6 minutes).
lime juice
Stir in lime juice at the end and taste for seasoning.
jasmine rice (dry)white fish (mackerel or cod)turmeric powder
Serve the otak otak style fish custard over turmeric rice.