Spicy Yellow Pickled Milkfish with Carrots and Cucumbers

Yellow Pickled Milkfish (Ikan Bandeng Acar Bumbu Kuning)

Ingredients:

• 2 large milkfish (ikan bandeng), cut into pieces as desired
• Spice Paste:
  • 5 shallots (bawang merah)
  • 3 garlic cloves (bawang putih)
  • 3 candlenuts (kemiri)
  • 2-inch piece of turmeric (kunyit)
  • 2-inch piece of ginger (jahe)
• Additional Ingredients:
  • 1 carrot, cut into matchsticks
  • 1 cucumber, seeds removed and cut into matchsticks
  • 1 stalk of lemongrass, bruised
  • 3 kaffir lime leaves (daun salam)
  • 3 bird’s eye chilies (cabe rawit)
  • Salt to taste
  • Seasoning (penyedap rasa) to taste

Instructions:

1. Prepare the Fish: Rinse the milkfish thoroughly and rub with lime juice and salt to eliminate any fishy odor. Allow it to marinate for 15 minutes.

2. Blend the Spice Paste: Combine the shallots, garlic, candlenuts, turmeric, and ginger in a blender and process until smooth. For convenience, a blender can expedite this process.

3. Fry the Fish: Rinse the marinated milkfish under running water and then fry in hot oil until golden brown and cooked through. Set aside.

4. Cook the Spice Paste: In a pan, sauté the blended spice paste until fragrant and well-cooked. Add the bruised lemongrass, kaffir lime leaves, and continue to sauté for a short time.

5. Simmer the Dish: Pour in enough water to create a sauce, and bring to a simmer. Add the fried milkfish to the pan along with the carrot, cucumber, and bird’s eye chilies. Season with salt and seasoning to taste.

6. Simmer Until Flavors Meld: Let the dish simmer until the flavors have melded and the vegetables are tender. Taste and adjust the seasoning as needed.

7. Serve: Serve the yellow pickled milkfish hot with steamed white rice.

Enjoy this vibrant and flavorful dish that combines the richness of fried fish with a tangy, spiced sauce!