Kelantan Blue Herb Rice with Spiced Fish and Sambal

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A signature dish from Kelantan on Malaysia's east coast, this vibrant blue rice is colored naturally with butterfly pea flowers and served with a fragrant herb salad, crispy spiced fish, fiery sambal, and toasted coconut. Every bite balances herbal freshness, spicy heat, and rich coconut in a true celebration of Malaysian flavors.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 62 gCarbs
• 7 gFiber
• 9 gSugar
• 32 gProtein
• 780 mgSodium
• 920 mgPotassium
• 145 mgCalcium
• 6 mgIron
• 32 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Blue Rice

• 2 cups jasmine rice, rinsed and drained
• 1 cup fresh butterfly pea flowers (or 1 tbsp dried butterfly pea powder)
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1 tsp salt
• 2 pandan leaves, knotted

For the Spiced Fish

• 4 mackerel or catfish fillets (about 600 g)
• 6 shallots, peeled
• 3 cloves garlic
• 1 inch fresh turmeric
• 1 inch ginger
• 2 candlenuts
• 1 tbsp sambal oelek
• 1 tsp salt
• 1/2 cup vegetable oil for frying

For the Fresh Herb Salad

• 1 cup Vietnamese mint (daun kesum) leaves
• 1/2 cup sweet mint leaves
• 1/2 cup Thai basil leaves
• 1/2 cup long beans, thinly sliced
• 1 cup bean sprouts, blanched
• 1 small cucumber, thinly sliced
• 1 cup shredded cabbage
• 1 lime, cut into wedges

For the Sambal (Chile Paste)

• 8 dried chilies, soaked and seeded
• 3 shallots
• 2 cloves garlic
• 1 tbsp tamarind paste
• 1 tsp shrimp paste (belacan), toasted
• 1 tbsp palm sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil

For Serving

• 1 cup toasted grated coconut (kerisik)
• 4 hard-boiled eggs, halved
• 1 cup fish crackers (keropok)

Directions

1. Make the blue rice: simmer the butterfly pea flowers in 1 1/2 cups water for 5 minutes until deep blue, then strain and discard the flowers. Combine the blue infusion with coconut milk, salt, and pandan leaves in a rice cooker with the rinsed rice; cook until fluffy and aromatic, about 25 minutes.
2. While the rice cooks, prepare the spice paste for the fish by blending shallots, garlic, turmeric, ginger, candlenuts, sambal oelek, and salt into a smooth paste. Rub the paste generously over the fish fillets and let them marinate for 15 minutes.
3. Heat the oil in a skillet over medium heat and pan-fry the marinated fish for 3-4 minutes per side until golden and crisp on the edges. Transfer to a paper towel-lined plate.
4. Make the sambal by blending soaked dried chilies, shallots, garlic, tamarind paste, toasted shrimp paste, and palm sugar into a coarse paste. Heat 2 tbsp oil in a small pan and fry the paste for 6-8 minutes until fragrant, darkened, and oil separates around the edges. Season with salt to taste.
5. Prepare the herb salad by combining the Vietnamese mint, mint, Thai basil, long beans, blanched bean sprouts, cucumber, and cabbage in a large bowl. Toss gently just before serving with a squeeze of lime.
6. To make the toasted coconut, dry-toast grated coconut in a pan over low heat, stirring constantly, for 8-10 minutes until deep golden brown and fragrant. Set aside to cool.
7. Fluff the blue rice with a fork and transfer to a serving platter. Arrange the crispy fish, sambal, herb salad, toasted coconut, halved boiled eggs, and lime wedges around the rice, with fish crackers on the side.
8. To eat, scoop a portion of the blue rice onto a plate, top with herbs, fish, and sambal, sprinkle generously with toasted coconut, and squeeze fresh lime over the top for a bright finish.

Cook’s Notes

• Dried butterfly pea flowers can be substituted with 1 tsp butterfly pea powder, but fresh flowers give a gentler, more floral flavor and color.
• For the deepest natural blue hue, use more fresh flowers and soak them longer; add a squeeze of lime to the rice to shift the color to purple if desired.
• Grilled or air-fried fish works just as well as pan-fried for a lighter version; just brush the fillets with a little oil before cooking.
• Kerisik (toasted coconut) is essential to achieve the authentic nutty depth; do not skip it and toast slowly to avoid burning.
• The herb salad is best enjoyed fresh and crisp, so assemble it just before plating to retain its vibrant color and fragrance.

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