Title: Spicy Indonesian Pickled Tilapia (Ikan Nila Acar Kuning)
Description:
This Indonesian classic, Ikan Nila Acar Kuning, combines fried tilapia with a tangy and vibrant yellow sauce. Packed with spices and a bold level of heat, it’s a dish that truly awakens the senses, especially when served over warm rice. The yellow hue comes from turmeric, which not only adds flavor but a beautiful color that makes this dish pop. Ideal for spice lovers, this recipe promises to bring a taste of Indonesia to your kitchen with its irresistible flavors and rich aroma.
Ingredients
| Ingredients | Quantity |
|---|---|
| Fresh Tilapia Fish | 1/2 kg |
| Lime or Key Lime | 2 (for marinating fish) |
| Spice Paste | |
| Red Chilies | 10 pieces |
| Bird’s Eye Chilies | 10 pieces |
| Shallots | 6 cloves |
| Garlic | 4 cloves |
| Fresh Turmeric (peeled) | 1 inch |
| Fresh Ginger (peeled) | 1 inch |
| Candlenuts (or macadamia nuts) | 3 pieces |
| Fresh Galangal (bruised) | 1 inch |
| Lemongrass Stalk (bruised) | 1 stalk |
| Bay Leaf | 1 leaf |
| Lime Leaf | 1 leaf |
| Additional Ingredients | |
| Red Chili (sliced) | 3 pieces |
| Bird’s Eye Chili (sliced) | 5 pieces |
| Scallion (sliced) | 1 stalk |
| Tomato (sliced) | 1 piece |
| Tamarind Juice | 1 tbsp |
| Salt | 1 tsp |
| Sugar | 1 tbsp |
| Cooking Oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 25 g |
| Fat | 10 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Sodium | 320 mg |
| Cholesterol | 50 mg |
Instructions
-
Prepare the Fish:
- Clean the tilapia thoroughly and cut into pieces as desired.
- Squeeze lime juice over the fish, sprinkle a pinch of salt, and allow it to marinate for about 15 minutes. This will remove any fishy odor and add a slight tang.
-
Prepare Vegetables:
- Julienne the cucumber and carrot into matchstick-sized pieces.
- Slice the scallions and tomatoes, and diagonally cut the additional red and bird’s eye chilies.
-
Fry the Fish:
- In a pan, heat cooking oil on medium-high heat.
- Fry the marinated fish until golden but not overly crispy, to retain a tender texture. Remove and drain on paper towels.
-
Make the Spice Paste:
- In a blender, combine red chilies, bird’s eye chilies, shallots, garlic, turmeric, ginger, and candlenuts. Blend until smooth, adding a small amount of water if necessary to reach a thick paste consistency.
-
Cook the Spice Paste:
- In a separate pan, heat a little oil on medium heat.
- Add the spice paste, and cook until it becomes fragrant and the oil starts to separate.
- Add the bay leaf, lime leaf, bruised lemongrass, and galangal to enhance the flavor.
-
Combine with Vegetables:
- Add the sliced chilies, scallions, cucumber, carrot, and tomato to the pan. Stir well to coat the vegetables in the spice paste.
- Pour in enough water to create a slightly soupy consistency, then add tamarind juice, sugar, and salt to taste.
-
Add the Fish:
- Once the sauce reaches a simmer, add the fried fish pieces. Let the fish absorb the flavors for 5-7 minutes on low heat.
- Adjust seasoning as needed, ensuring a good balance between spicy, tangy, and slightly sweet flavors.
-
Serve:
- Serve the Ikan Nila Acar Kuning hot, ideally with a bowl of warm steamed rice. Enjoy the bold, spicy, and tangy flavors of this Indonesian classic!
Tips: For a milder version, reduce the number of bird’s eye chilies.
