Ikan Bandeng Acar with Yellow Spice Marinade
A classic Indonesian dish, Ikan Bandeng Acar Bumbu Kuning features milkfish marinated in vibrant yellow spices. It’s richly aromatic, thanks to a blend of fresh turmeric, ginger, and lemongrass, which create a delightful contrast with the tangy pickled vegetables. This dish pairs perfectly with a serving of warm rice, making it a comforting, flavor-packed meal ideal for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large Milkfish (Ikan Bandeng) | 2 fish, cleaned and cut as desired |
| Spice Paste (Bumbu Halus) | |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Candlenuts (Kemiri) | 3 nuts |
| Fresh Turmeric | 2 thumb-sized pieces |
| Fresh Ginger | 1 thumb-sized piece |
| Additional Ingredients | |
| Carrot, julienned | 1 carrot |
| Cucumber, seeds removed, julienned | 1 cucumber |
| Galangal, smashed | 1 piece |
| Lemongrass, bruised | 1 stalk |
| Bay Leaves | 3 leaves |
| Bird’s Eye Chilies (Cabe Rawit) | 3 chilies |
| Salt | To taste |
| Seasoning Powder (optional) | To taste |
Instructions
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Prepare the Fish: Rinse the milkfish thoroughly under running water. Squeeze fresh lime juice over the fish, sprinkle with salt, and let it sit for 15 minutes. This step helps to remove any lingering fishy odor.
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Prepare the Spice Paste: Blend the shallots, garlic, candlenuts, turmeric, and ginger into a smooth paste. Using a blender can speed up the process if you’re short on time.
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Fry the Fish: Rinse the fish once more, then pat it dry with paper towels. Fry the fish until golden brown and crispy. Once done, set it aside.
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Cook the Spice Paste: In a large pan or wok, heat a small amount of oil over medium heat. Sauté the spice paste until it becomes fragrant and fully cooked. Add the galangal, bay leaves, and lemongrass, and sauté briefly until aromatic.
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Add Water and Simmer: Pour water into the pan to create a saucy consistency. Adjust the amount based on your preference for sauce thickness.
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Combine Ingredients: Gently place the fried fish into the sauce. Add the julienned carrot, cucumber, and bird’s eye chilies. Season with salt and seasoning powder to taste.
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Simmer: Allow the fish and vegetables to cook together on low heat, giving time for the spices to infuse and flavors to meld. Check the taste and adjust if needed.
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Serve: Serve the Ikan Bandeng Acar hot, ideally with freshly steamed white rice for a wholesome meal.
Enjoy the vibrant flavors of this Indonesian classic, perfect for sharing with family and friends!
