Pumpkin Coconut Rice
Sambal and pumpkin is added to this rice with grilled tamarind rice. Rice is naturally sweet from the pumpkin, a hint of savoury from the sambal, add cucumber for that extra crunchiness. This recipe is developed by Sylvia Tan, bestselling cookbook author & veteran in the local food scene using Kinmemai Japanese rice.
Number of servings: 6 to 8 people
- 1 kg butternut pumpkin
- 4 cups Kinmemai Better Brown
- 1 Tbs oil
- 1 onion, chopped
- 3 Tbs bottled nonya sambal chilli paste*
- 1 cup coconut milk
- 6 batang fish steaks
- 2 Tbsps tamarind paste
- 1tsp salt
- 1 tsp sugar
*Note: Glory and Sinalong Bottled nyonya sambal chilli paste are reliable brands. If uncertain, check the ingredients – chilli, prawns, onions, sugar, salt and sometimes lemon grass. You could also make your own, by placing 1 cup of shallots, 4 dried chillies, 2 fresh red chillies, 1 Tbsp shrimp paste, 1 Tbsp sugar and half tsp salt in the food chopper and chop till fine.
- Fresh kaffir lime leaves and cucumber – optional
- Soak Kinmemai Better Brown rice for an hour and drain.
- Microwave whole pumpkin on high for 5 minutes to soften before peeling and cutting to large cubes.
- Heat oil in a wok and fry the onions. Add bottled sambal, followed by the drained rice. Stir until grains are coated with the spices.
- Transfer rice mixture to a rice cooker. Add 5 cups of water and cook till tender. Add pumpkin pieces when most of the water is absorbed and continue to cook until the end of the cooking cycle.
- Add coconut milk and stir, leaving it covered to allow the rice grains to absorb the flavour from the coconut milk.
- Rub tamarind paste with salt and sugar onto the fish steaks. Leave to marinate covered for at least an hour or overnight in the fridge.
- Heat grill pan when rice is ready. Coat fish slices with a little vegetable oil and sear fish on heated pan. The process takes 3-5 minutes on each side.
- To serve, place rice on a large platter, top with grilled fish and garnish with fresh kaffir lime leaves.