Spicy Indonesian Yellow Pickled Tilapia

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

Nutritional Information (per serving)

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.