Nasi Dagang

1 serving

30 minutes

A Malaysian-Indonesian fish curry served with rice. In Asia, it is made from a local fish that is not available here, so it is replaced with salmon.

Energy value per serving

• Calories: 493.7
• Proteins: 42.3g
• Fats: 28.4g
• Carbohydrates: 16.8g

Ingredients

• Salmon fillet: 200 g
• Banana leaves: 50 g
• Galangal: 20 g
• Lemon leaves: 5 g
• Tomato sauce: 20 g
• Curry sauce: 20 g
• Lemon grass: 8 g
• Vegetable oil: 0.5 tbsp
• Chili pepper: 18 g
• Garlic: 2 clove
• Onion: 10 g
• Lemon juice: 8 ml
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Marinate the fish for twenty to thirty minutes with lemon juice, black pepper, and salt.

   Required ingredients:

   • Salmon fillet: 200 g
   • Lemon juice: 8 ml
   • Ground black pepper:  to taste
   • Salt:  to taste

2. Wrap pieces of salmon in banana leaves and fry until half-cooked.

   Required ingredients:

   • Banana leaves: 50 g

3. Fry chopped onion, garlic, and galangal, add tomato sauce, curry sauce, and salmon, pour in 100 ml of water, reduce heat, and cook for ten minutes. At the end, add lemongrass and lemon leaves, and remove from heat after a couple of minutes.

   Required ingredients:

   • Onion: 10 g
   • Garlic: 2 cloves
   • Galangal: 20 g
   • Tomato sauce: 20 g
   • Curry sauce: 20 g
   • Salmon fillet: 200 g
   • Lemon grass: 8 g
   • Lemon leaves: 5 g

4. Serve with sliced chili ovals.

   Required ingredients:

   • Chili pepper: 18 g