To begin, prepare the butterfly pea flower water by steeping 15 dried flowers in 2½ cups of hot water for 10 minutes. Strain and set aside. Rinse the rice thoroughly until the water runs clear, then combine it in a rice cooker with the flower water, bruised lemongrass, pandan leaf, and salt. Cook as usual. For stovetop cooking, use a tight fitting lid and simmer on low heat until the rice is tender and the water fully absorbed.

While the rice cooks, marinate the cleaned fish with turmeric powder, salt, and lime juice. Rub the marinade thoroughly, especially into the slits if your fish is scored. Let it sit for 15–20 minutes for deeper flavour infusion.

Preheat a grill pan or charcoal grill over medium heat. Lightly oil the fish and grill each side for 5–7 minutes or until the skin crisps and the flesh flakes easily. If using an oven, roast at 200°C for 20–25 minutes, flipping once. Set aside to rest once done.

Next, make the sambal kelapa. Toast the grated coconut in a dry pan over medium heat until lightly golden and aromatic. Stir constantly to avoid burning, then remove from heat and set aside.

In a food processor or mortar and pestle, grind the chillies, shallots, garlic, and belacan into a coarse paste. Add lime juice and salt, and mix well. Combine this paste with the toasted coconut and adjust seasoning if needed. This component adds rich, earthy spice to balance the freshness of the herbs.

Blanch the bean sprouts briefly in boiling water (no more than 30 seconds) and drain immediately. Finely slice all other herbs and vegetables, keeping each in separate piles. This preserves their colour, texture, and aroma for final assembly.

Once the blue rice is cooked, fluff it gently with a fork to release excess steam and maintain the delicate blue hue. Remove the pandan leaf and lemongrass before serving.

To plate, start with a generous scoop of blue rice in the centre of each plate. Arrange herbs and vegetables artfully around the rice in separate clusters. This traditional layout showcases the variety and encourages custom mixing.

Add a portion of the grilled fish to each plate, alongside a spoonful of sambal kelapa. Include half a salted egg or hard-boiled egg per person if desired. A small dish of budu can be served on the side for those who appreciate its pungent depth.

Finish with a few keropok on the side for added crunch. Serve immediately, encouraging diners to mix the rice with the herbs, sambal, and fish for the full Nasi Kerabu experience. A squeeze of lime or a dash of budu enhances the umami complexity.