Acar Kuning Ikan Nila is a delightful and aromatic dish that combines the subtle sweetness of fresh tilapia fish (ikan nila) with the rich, fragrant spices of a traditional Indonesian curry. The dish is characterized by its vibrant yellow color from turmeric, and the coconut milk adds a creamy texture that complements the bold, spicy flavors. This dish is perfect when served with steamed rice or as part of a larger meal. Let’s dive into this flavorful recipe!
Ingredients
Main Ingredients
Quantity
Tilapia fish (ikan nila)
4 medium-sized
Ingredients to Blend/Grind
Quantity
Fresh turmeric (kunyit)
1/2 finger-sized piece
Candlenuts (kemiri)
4 nuts
Shallots (bawang merah)
5 cloves
Garlic (bawang putih)
1 clove
Coriander seeds (ketumbar)
A pinch
Ginger (jahe)
A pinch
Coconut milk (santan kelapa)
1/2 coconut, thick (1 small packet of Kara coconut milk)
Additional Ingredients for Garnish and Flavor
Quantity
Tomato (cut into strips)
1 tomato
Green onion (daun bawang, cut into strips)
2 stalks
Red chili (cut lengthwise, don’t split)
3 pieces
Bird’s eye chili (cabai rawit)
10 pieces
Lemongrass (serai)
1 stalk
Water (air)
As needed
Salt (garam)
To taste
Sugar (gula)
To taste
Chicken stock powder (penyedap rasa ayam)
A pinch
Instructions
Step
Instruction
1.
Grind the Spice Mix: Blend or grind all the ingredients listed under “Ingredients to Blend/Grind” (turmeric, candlenuts, shallots, garlic, coriander, ginger) until smooth. This creates a rich, aromatic spice paste.
2.
Fry the Fish: Heat a pan with oil and fry the tilapia fish until golden brown and cooked through. Remove from the oil and set aside.
3.
Prepare the Spice Paste: In the same pan, add a little more oil and sauté the ground spice mix until fragrant and the raw smell of the ingredients disappears.
4.
Add Coconut Milk: Once the spice paste is fragrant, pour in the coconut milk (santan) and stir well. Let it come to a boil and cook until the mixture thickens slightly.
5.
Season the Sauce: Add salt, sugar, and chicken stock powder to taste. Stir the mixture well, and taste to ensure it has the right balance of flavors (adjust if necessary).
6.
Add the Garnishes: Add the tomato, green onions, red chilies, bird’s eye chilies, and lemongrass. Mix everything together, allowing the flavors to infuse into the sauce for a few minutes.
7.
Combine the Fish: Gently place the fried fish into the sauce, ensuring the fish is well coated with the flavorful sauce. Cook briefly, allowing the fish to soak up the flavors.
8.
Serve: Once the fish and sauce are well combined, turn off the heat and serve immediately. This dish pairs beautifully with steamed rice for a truly authentic Indonesian meal.
Nutritional Information (Approximate per serving):
Nutrient
Amount per Serving
Calories
450 kcal
Protein
35 g
Carbohydrates
15 g
Fat
25 g
Fiber
3 g
Sugars
6 g
Sodium
800 mg
Cooking Tips:
Tilapia Substitutes: If tilapia is unavailable, any white fish like snapper or catfish can be used.
Coconut Milk: For a richer texture, you can use full-fat coconut milk, or lighten it up with a reduced-fat version if preferred.
Spice Levels: Adjust the amount of bird’s eye chilies based on your preference for spiciness.
Serving Suggestion: This dish is traditionally served with steamed jasmine rice or a side of warm naan bread, making it a wholesome and satisfying meal.
Enjoy this aromatic and flavorful Indonesian dish with loved ones!
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