Nasi Pecel with Fried Fish & Egg
Fragrant peanut sauce drapes steamed rice, fried fish, boiled egg, and sautéed tempeh in this Indonesian comfort bowl. Ready in under 30 minutes with pantry staples and fresh vegetables.
- Total time
- 28 min
- Servings
- 2
- Calories
- 650
- Protein
- 38g
Ingredients
- ½ cup peanut butter (creamy or chunky)
- 2 tbsp lime juice
- 1.5 tbsp soy sauce
- 1 tsp brown sugar
- 1.5 cups steamed jasmine rice
- ½ lb white fish fillets (cod, tilapia, or snapper)
- 4 oz tempeh, sliced thin and pan-fried until crispy
- 2 whole large eggs, boiled hard, halved
- 1.5 cups mixed vegetables (cucumber, tomato, bean sprouts), sliced or chopped
Instructions
- 1
Whisk peanut butter, lime juice, soy sauce, brown sugar, and 0.25 cup water in a small bowl until smooth. Taste and adjust seasoning.
- 2
Pat fish dry and season generously with salt and pepper on both sides.
- 3
Heat 2 tbsp oil in a 12-inch skillet over medium-high until it shimmers. Sear fish 3 minutes per side without moving until golden and cooked through.
- 4
Transfer fish to a plate. In the same skillet, pan-fry tempeh slices 2 minutes per side until edges crisp and brown, then set aside.
- 5
Divide rice between two bowls. Top each with fish, tempeh, boiled eggs, and fresh vegetables.
- 6
Drizzle peanut sauce generously over everything and serve immediately.
Tools you’ll need
- small mixing bowl
- 12-inch skillet
- paper towels
- two serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
