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MAKE IT YOURSELF: HERBED BROWN RICE SALAD
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INGREDIENTS
400g long-grain brown rice
500ml water
11/4 tsp sea salt, divided
100g grated coconut
1 tsp cooking oil
250g to 300g batang steak, about 2cm thick
1 stalk lemongrass, white bottom part only
1 torch ginger bud (bunga kantan)
10 to 12 kaffir lime leaves
1 turmeric leaf
4 to 5 sprigs of mint
4 to 5 sprigs of laksa leaves
1 small Japanese cucumber
1 large lime
White pepper to taste -
METHOD
1. Place the rice in a fine mesh sieve and rinse under running water, rubbing the grains well. Let drain one to two minutes and pour into a medium pot with a tight- fitting lid. Add water and 1 tsp of the salt and, over medium heat, bring to a gentle boil uncovered. Clap on the lid and turn the heat down to the lowest setting. Let cook for 35 minutes. Turn off the heat and let rest for 10 minutes, still covered. When the rice is ready, fluff with a fork and scoop into a large mixing bowl and let cool to room temperature.
2. Meanwhile, spread the grated coconut out in a medium non-stick frying pan set over medium low heat. Stir the coconut frequently until toasted and golden- brown. Scoop into a bowl and set aside to cool.
3. Wipe the pan with a paper towel to remove the remaining bits of coconut and set the pan over medium heat. Rub the remaining 1/4 tsp salt and the cooking oil over the fish. Place in the pan and cook for four minutes on each side for a 2cm-thick steak. Set aside to cool.
4. Peel off and discard the first layer of the lemongrass, slice off the root end and finely slice the lemongrass thinly crosswise. Place in the mixing bowl with the rice, rubbing the lemongrass with your fingers so they separate out into rings. Remove the first layer of the torch ginger bud and slice thinly crosswise. Set aside 1 tsp for garnish and add the rest into the mixing bowl, rubbing with fingers to separate the slices into rings.
5. Stack the kaffir lime leaves and slice finely and add to the mixing bowl.
6. Slice along both sides of the central stem of the turmeric leaf. Discard the stem. Cut the two halves into two crosswise. Stack the leaves, roll tightly and cut crosswise into thin ribbons. Add to the bowl.
7. Remove the leaves from the sprigs of mint, stack, roll up and slice finely crosswise. Remove the laksa leaves and chop finely. Add mint and laksa leaves to the bowl.
8. Slice the cucumber in half length-wise and then into quarters. Slice off the seeds and cut each quarter in half lengthwise. Cut crosswise into cubes and add to the bowl.
9. Zest the lime, adding it to the bowl and squeeze the juice over the rice and herbs.
10. Flake the fish into the bowl, discarding bones and skin. Add the toasted coconut into the bowl, reserving 1 Tbs for garnish. Toss to mix everything well. Add more salt if needed and white pepper to taste. Scoop into a serving bowl, top with reserved coconut and torch ginger and serve.
Serves four to six