Ikan Mas with Pickled Vegetables: A Flavorful Indonesian Delight
Ingredients:
- 1 whole Carp (substitute with milkfish, gourami, or any preferred fish)
- Juice of 1 lime
- 3 shallots
- Bird’s eye chilies (adjust to taste)
- 2 carrots
- 2 cucumbers
- 1/2 teaspoon vinegar
- 1/2 teaspoon salt
- 1 tablespoon sugar
- A pinch of flavor enhancer (optional)
For the Spice Paste:
- 5 shallots
- 2 cloves garlic
- 1-inch piece ginger
- 1-inch piece turmeric
- 3 candlenuts
Steps:
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Prepare the Fish:
- Clean the carp thoroughly and rub it with salt and lime juice. Let it marinate for a few minutes to enhance its flavor.
- Fry the fish until it is crispy and golden brown. Arrange the fried fish on a serving plate and set aside.
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Prepare the Vegetables:
- Slice the carrots and cucumbers into thin matchstick pieces. Avoid making them too thin to ensure they hold their texture.
- Cut 1 shallot into three parts.
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Cook the Spice Paste:
- Blend together the shallots, garlic, ginger, turmeric, and candlenuts into a smooth paste.
- Heat a pan and sauté the spice paste until fragrant. Add enough water to the pan and let it simmer until the water reduces and the spices are well-cooked.
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Combine the Vegetables and Spices:
- Add the sliced carrots to the pan and cook for a short time. Then, add the cucumbers, remaining shallots, and bird’s eye chilies. Cook briefly to keep the vegetables crisp.
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Season the Dish:
- Stir in the sugar, salt, and flavor enhancer if using. Add vinegar and mix well. Adjust the seasoning to taste.
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Finish and Serve:
- Pour the cooked spice mixture over the fried fish on the serving plate.
- Serve immediately and enjoy the delightful combination of flavors.
Tips:
- For an extra layer of flavor, let the dish sit for a while to allow the spices to fully infuse into the vegetables and fish.
- Adjust the amount of bird’s eye chilies to control the spiciness of the dish.
Selamat Mencoba! Enjoy this Indonesian classic with its tangy and spicy twist.
