Indonesian fish recipes
Tangy Mujaer Fish in Spicy Yellow Acar Sauce
Title: Ikan Mujaer with Acar Kuning (Yellow Pickled Spice)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Mujaer fish | 3 whole fish |
| Vinegar (brand: Kura Kura) | 1 tablespoon |
| Scallions (thinly sliced) | To taste |
| Spice Paste | |
| Shallots | 5 whole |
| Garlic cloves | 2 cloves |
| Candlenuts | 3 nuts |
| Turmeric (fresh or powdered) | ½ cm (or ½ teaspoon) |
| Bird’s eye chilies | 6 whole chilies |
| Salt, sugar, and water | To taste |
Instructions:
| Step | Description |
|---|---|
| 1 | Clean the Mujaer fish thoroughly, and fry them until they are lightly golden, but not overly crisp. This will allow the spices to be fully absorbed later on. |
| 2 | Prepare the spice paste by blending or grinding together the shallots, garlic, candlenuts, turmeric, and bird’s eye chilies into a smooth consistency. |
| 3 | In a heated pan, sauté the spice paste until fragrant. Then, add water, sugar, salt, and vinegar to the pan. Stir and taste the mixture to adjust the seasoning if necessary. |
| 4 | Add the fried Mujaer fish into the pan and cook until the fish has fully absorbed the spices. |
| 5 | Just before serving, sprinkle the thinly sliced scallions on top, and let them cook briefly to add a fresh burst of flavor. Your dish is now ready to enjoy! 😊 |
This simple, yet flavorful Indonesian recipe captures the essence of Mujaer fish combined with the bright and tangy Acar Kuning spices. Serve it with warm rice and a side of vegetables for a complete and authentic meal.
