Nasi Kerabu

Nasi Kerabu is one of those amazing rice dishes from the east coast of Malaysia that combine fragrant flavours and textures. The signature blue rice, fried fish and other condiments like sambal budu, salted egg, serunding kelapa and kerabu makes this dish so special. It’s a family favourite so give yourself enough time to prepare, and allow plenty of time to savour it.

Prep Time

30 min.

Cook Time

60 min.

Total Time

90 min.


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 Rice Ingredients:
½ cup Nyonya Butterfly-Pea Flowers
3 cups Rice
4½ cups Water
A pinch Salt
 Kerabu Ingredients:
1 Mackerel
1 tbsp Oil
2 tbsp Coconut (grated)
¼ tsp Salt
¼ tbsp Sugar
 Fried Fish Ingredients:
1 tsp Cumin powder
1 tsp Turmeric powder
½ tsp Salt
1 tsp Chicken stock
1 tbsp Rice flour
2 tbsp Oil (depending on the size of pan)
 Salad Ingredients:
½ Ginger Flower (thinly sliced)
½ bunches Kesum Leaves (thinly sliced)
¼ cup Bean sprouts (washed and pull off tails)
2 Long Beans (cut 1cm length)


  1. To make blue dye water, put some butterfly pea flowers in boiling water for 10mins, then remove the flowers
  2. Add a pinch of salt to the water and stir
  3. Add this blue water to the rice in a cooker
  4. Cook rice as normal
  5. Boil water in a pan and place the fish to boil for 3mins, remove the fish from the pot and carefully remove bones, set aside the flesh
  6. Put 1 tbsp Oil *(NOT needed if frying in a non-stick wok/pan)
  7. Fry the grated coconut then add the fish flesh and fry briskly
  8. Add Salt and Sugar, keep stirring
  9. Fry until it turns a brownish colour
  10. Mix all the fried fish ingredients and marinate the fish (add a little water)
  11. Add a little oil & fry the fish for about 5 mins
  12. Rinse and cut all the listed vegetables, and mix together
  13. Finally, assemble with 2tsp Budu (anchovies sauce), sambal belacan, lime, keropok, and salted egg

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