Back to 4 servings Blue Rice 2 cups jasmine or basmati rice, rinsed 2.5 cups butterfly pea flower water, from about 15 dried flowers steeped in hot water, strained 1 lemongrass stalk, bruised 1 pandan leaf, knotted 0.5 teaspoon salt Grilled Fish 2 mackerel or other firm white fish, cleaned and gutted 1 tablespoon turmeric powder 1 teaspoon salt 1 tablespoon lime juice 2 tablespoons oil, for grilling Sambal Kelapa 1 cup freshly grated coconut 3 red chilies, deseeded 2 shallots 1 clove garlic 1 teaspoon toasted belacan (shrimp paste) 1 tablespoon lime juice 0.5 teaspoon salt Herbs and Vegetables 1 cup bean sprouts, blanched 0.5 cup long beans, finely sliced 0.5 cup Thai basil leaves 0.5 cup daun kesum (Vietnamese coriander) or mint 0.5 cup cabbage, finely sliced 1 cucumber, julienned 1 torch ginger bud, if available Optional 2 salted eggs, halved, optional 2 hard-boiled eggs, halved, optional fried fish crackers (keropok), optional budu (fermented anchovy sauce), optional, to serve
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1 Step 1: Steep 15 dried butterfly pea flowers in 2.5 cups of hot water for 10 minutes, then strain.2 Step 2: Rinse the rice until the water runs clear. Cook it with the flower water, lemongrass, pandan leaf and salt in a rice cooker, or simmer covered on low heat on the stove until tender and all the water is absorbed.3 Step 3: While the rice cooks, rub the fish with turmeric, salt and lime juice and rest for 15 to 20 minutes.4 Step 4: Grill the fish over medium heat for 5 to 7 minutes per side, flipping once, until the skin is crisp and the flesh flakes easily. Alternatively, roast at 400°F (200°C) for 20 to 25 minutes, then rest.5 Step 5: Put the grated coconut in a dry skillet over medium heat and stir without stopping until it turns pale gold and smells nutty.6 Step 6: Grind the chilies, shallots, garlic and belacan to a coarse paste. Mix with the toasted coconut, lime juice and salt, then adjust the seasoning.7 Step 7: Blanch the bean sprouts in boiling water for no more than 30 seconds, then drain at once. Finely slice the remaining herbs and vegetables and keep each separate.8 Step 8: Fluff the cooked rice with a fork and remove the pandan and lemongrass.9 Step 9: Plate a scoop of blue rice with the herbs and vegetables in separate clusters around it. Add the fish, a spoonful of sambal and egg if using, and serve budu on the side.10 Step 10: Serve with keropok for crunch and let diners mix everything together.getsaucepan.com/r/a899c408-6206-5fbb-93de-c47683afed7a
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