Mujaer Bumbu Acar Kuning: A Flavorful Indonesian Delight
Experience the rich and vibrant flavors of Indonesia with Mujaer Bumbu Acar Kuning, a delectable fish dish characterized by its aromatic spices and tangy notes. Perfectly marinated and sautéed, this dish is not only delightful to the palate but also visually appealing with its bright yellow hue. The dish showcases the unique combination of spices and fresh ingredients, making it an excellent choice for both special occasions and everyday meals.
Ingredients
| Ingredients | Quantity/Notes |
|---|---|
| Mujaer fish | 2 whole fish |
| Lime juice | To taste |
| Vinegar | To taste |
| Green bird’s eye chilies | 10, to taste |
| Large red chili | 1, deseeded and sliced lengthwise |
| Kaffir lime leaves | 3, ribs removed |
| Water | As needed |
| Salt | To taste |
| Sugar | To taste |
| Pepper | To taste |
| Mushroom seasoning | To taste |
| Ground spices: | |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Candlenuts | 2 pieces |
| Grilled turmeric | 1 finger-length piece |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | Approx. 30 g |
| Carbohydrates | Approx. 10 g |
| Fat | Approx. 12 g |
| Fiber | Approx. 1 g |
Instructions
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Prepare the Fish: Start by thoroughly washing the mujaer fish, leaving them whole. Make three shallow cuts on each side of the fish to allow the flavors to penetrate. Marinade the fish with salt and lime juice, ensuring it is well coated. Let it rest for approximately 30 minutes to absorb the flavors.
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Fry the Fish: In a hot frying pan, add enough oil to fry the fish without overcrowding. Once the oil is hot, gently place the marinated fish in the pan. Fry until they are cooked through and have a nice golden-brown color, taking care not to overcook them to avoid dryness. Once done, remove the fish from the pan and set aside.
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Sauté the Spice Mix: In the same pan, reduce the oil if necessary, and heat it over medium heat. Add the ground spices (shallots, garlic, candlenuts, and grilled turmeric) to the pan and sauté until they are fragrant and golden brown, allowing their flavors to bloom.
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Add the Chilies and Kaffir Lime Leaves: Toss in the green bird’s eye chilies and sliced large red chili, along with the kaffir lime leaves. Stir-fry for a minute or two until the chilies soften slightly.
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Create the Sauce: Pour in enough water to create a sauce, then season it with salt, sugar, pepper, mushroom seasoning, and vinegar. Allow the mixture to simmer, adjusting the taste as needed. This is your flavorful sauce that will coat the fish.
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Combine and Cook: Carefully place the fried fish back into the pan, gently spooning the sauce over them. Allow the fish to cook for an additional 5–7 minutes, letting the sauce reduce slightly while ensuring the fish is well-coated and infused with the rich flavors.
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Serve: Once the sauce has thickened to your liking, remove the pan from heat. Serve the Mujaer Bumbu Acar Kuning on a beautiful platter, garnished with additional sliced chilies and fresh herbs if desired. Enjoy this delightful dish with steamed rice or your favorite side dish.
Tips for Enjoyment
- For a milder dish, feel free to omit the green bird’s eye chilies or use fewer, as their heat can be quite intense.
- If you prefer a spicier version, blend the chilies with the ground spices for an extra kick of flavor.
- Pair the dish with a refreshing cucumber salad to balance the rich flavors of the fish.
Enjoy Your Cooking!
This Mujaer Bumbu Acar Kuning recipe is sure to impress family and friends with its incredible flavors and vibrant presentation. Whether it’s a family dinner or a special celebration, this dish brings a taste of Indonesia right to your table. Happy cooking and selamat mencoba! 🍽️
