Golden Carp in Pickled Yellow Sauce
Ingredients
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh Carp | 3 whole | Clean thoroughly and fry until crispy, set aside |
| Garlic Cloves | 3 cloves | To be blended |
| Candlenuts | 3 pieces | To be blended |
| Turmeric | 3 cm | To be blended |
| Galangal | 3 cm | To be blended |
| Salt | To taste | For seasoning |
| Shallots | 3 cloves | Thinly sliced |
| Red Bird’s Eye Chilies | 8 pieces | Sliced or kept whole |
| Beef Bouillon (Royco) | To taste | For seasoning |
| Tamarind | 1 tsp | Dissolved in water |
| Long Beans | 3 pieces | Cut into bite-sized pieces |
Instructions
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Prepare the seasoning: Start by blending the garlic, candlenuts, turmeric, and galangal until they form a smooth paste. This mixture will serve as the base flavor for the dish.
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Sauté the spice blend: Heat some oil in a large pan and sauté the blended spices over medium heat. Stir continuously until the mixture becomes fragrant and the natural oils of the spices are released.
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Add aromatics and water: Once the spice blend is aromatic, add the sliced shallots and chilies. Continue cooking for a few minutes, then pour in enough water to create a broth-like consistency.
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Season the broth: Add the beef bouillon (Royco) to taste, stirring well to incorporate. Then, dissolve the tamarind paste in a little water and add it to the pan for a tangy kick.
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Cook the vegetables: Toss in the cut long beans and allow them to simmer in the broth until they are tender but still slightly crisp.
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Finish with the fish: Place the fried carp into the pan, submerging it partially in the flavorful broth. Lower the heat to a gentle simmer, cover the pan, and let the fish absorb the flavors for about 10-15 minutes until the liquid reduces and the fish is infused with the spices.
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Serve: Once the broth has thickened and the flavors have fully absorbed into the fish, your Golden Carp in Pickled Yellow Sauce is ready to be served. This dish pairs beautifully with warm, fluffy rice.
Enjoy this delicious and flavorful Indonesian dish, where the crispy fried carp meets a tangy and aromatic broth that’s sure to bring a unique twist to your mealtime!
