Nasi Dagang with Pan-Seared Fish & Scallops
Fragrant Malaysian coconut rice topped with turmeric-spiced pan-seared fish and scallops, crispy fried onions, and a bright lime squeeze. Complete weeknight dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 1.5 cups jasmine rice
- 1 cup coconut milk
- 2 fillets (6 oz each) fish fillets (sea bass or snapper)
- 4 pieces scallops (large)
- 1 tsp turmeric powder
- ¼ cup crispy fried onions
- 1 whole lime
- 1.5 tsp fish sauce
Instructions
- 1
Rinse jasmine rice under cold water until water runs clear.
- 2
Combine rice, coconut milk, 1 cup water, and 0.5 tsp salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes until rice is tender.
- 3
Pat fish fillets and scallops dry with paper towels. Season both with turmeric, salt, and pepper.
- 4
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 5
Sear fish 3 minutes per side without moving until golden and opaque. Transfer to a plate.
- 6
In the same skillet, sear scallops 90 seconds per side until edges are opaque and centers still feel slightly firm.
- 7
Divide coconut rice between two bowls. Top with fish, scallops, crispy fried onions, and a lime wedge.
Tools you’ll need
- saucepan with lid
- large skillet (12 inches)
- paper towels
- two serving bowls
- spatula
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