Indonesian fish recipes
Indonesian Acar Kuning: Spicy Tilapia in Coconut Curry
Acar Kuning Ikan Nila: A Flavorful Indonesian Yellow Fish Curry
Acar Kuning Ikan Nila is a delightful and aromatic dish that combines the subtle sweetness of fresh tilapia fish (ikan nila) with the rich, fragrant spices of a traditional Indonesian curry. The dish is characterized by its vibrant yellow color from turmeric, and the coconut milk adds a creamy texture that complements the bold, spicy flavors. This dish is perfect when served with steamed rice or as part of a larger meal. Let’s dive into this flavorful recipe!
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Tilapia fish (ikan nila) | 4 medium-sized |
| Ingredients to Blend/Grind | Quantity |
|---|---|
| Fresh turmeric (kunyit) | 1/2 finger-sized piece |
| Candlenuts (kemiri) | 4 nuts |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 1 clove |
| Coriander seeds (ketumbar) | A pinch |
| Ginger (jahe) | A pinch |
| Coconut milk (santan kelapa) | 1/2 coconut, thick (1 small packet of Kara coconut milk) |
| Additional Ingredients for Garnish and Flavor | Quantity |
|---|---|
| Tomato (cut into strips) | 1 tomato |
| Green onion (daun bawang, cut into strips) | 2 stalks |
| Red chili (cut lengthwise, don’t split) | 3 pieces |
| Bird’s eye chili (cabai rawit) | 10 pieces |
| Lemongrass (serai) | 1 stalk |
| Water (air) | As needed |
| Salt (garam) | To taste |
| Sugar (gula) | To taste |
| Chicken stock powder (penyedap rasa ayam) | A pinch |
Instructions
| Step | Instruction |
|---|---|
| 1. | Grind the Spice Mix: Blend or grind all the ingredients listed under “Ingredients to Blend/Grind” (turmeric, candlenuts, shallots, garlic, coriander, ginger) until smooth. This creates a rich, aromatic spice paste. |
| 2. | Fry the Fish: Heat a pan with oil and fry the tilapia fish until golden brown and cooked through. Remove from the oil and set aside. |
| 3. | Prepare the Spice Paste: In the same pan, add a little more oil and sauté the ground spice mix until fragrant and the raw smell of the ingredients disappears. |
| 4. | Add Coconut Milk: Once the spice paste is fragrant, pour in the coconut milk (santan) and stir well. Let it come to a boil and cook until the mixture thickens slightly. |
| 5. | Season the Sauce: Add salt, sugar, and chicken stock powder to taste. Stir the mixture well, and taste to ensure it has the right balance of flavors (adjust if necessary). |
| 6. | Add the Garnishes: Add the tomato, green onions, red chilies, bird’s eye chilies, and lemongrass. Mix everything together, allowing the flavors to infuse into the sauce for a few minutes. |
| 7. | Combine the Fish: Gently place the fried fish into the sauce, ensuring the fish is well coated with the flavorful sauce. Cook briefly, allowing the fish to soak up the flavors. |
| 8. | Serve: Once the fish and sauce are well combined, turn off the heat and serve immediately. This dish pairs beautifully with steamed rice for a truly authentic Indonesian meal. |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 15 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Sodium | 800 mg |
Cooking Tips:
- Tilapia Substitutes: If tilapia is unavailable, any white fish like snapper or catfish can be used.
- Coconut Milk: For a richer texture, you can use full-fat coconut milk, or lighten it up with a reduced-fat version if preferred.
- Spice Levels: Adjust the amount of bird’s eye chilies based on your preference for spiciness.
- Serving Suggestion: This dish is traditionally served with steamed jasmine rice or a side of warm naan bread, making it a wholesome and satisfying meal.
