Gurame Acar Kuning: A Delicious Indonesian Delight

Ingredients:

• For the Fish:

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  • 2 whole gurame fish, cleaned (scale, gut, and remove entrails)
  • 1.5 tablespoons salt
  • Juice of 1.5 limes

• For the Vegetables:

  • 2 cucumbers, cut lengthwise and seeds removed
  • 1 large carrot, cut into thin strips
  • 10 colorful bird’s eye chilies (cabe rawit) for a vibrant touch

• For the Spice Paste:

  • 5 shallots
  • 6 large garlic cloves
  • 2 large red chilies
  • A pinch of turmeric (to taste)
  • 6 candlenuts (kemiri)
  • Salt, seasoning, and sugar to taste
  • Oil for frying
  • 3 bay leaves

Steps:

1. Prepare the Fish: Rinse the gurame fish thoroughly under cold water. Drain well and marinate with a sprinkle of salt and the juice of 1.5 limes. Allow the fish to soak for several minutes to absorb the flavors.

2. Fry the Fish: Heat a generous amount of oil in a pan until hot. Carefully fry the fish until golden brown and crispy, ensuring the oil is hot enough to prevent sticking.

3. Cook the Spice Paste: In a separate pan, sauté the ground spice paste until fragrant. Add the bay leaves, along with salt, seasoning, and sugar to taste, cooking until the mixture softens slightly. Incorporate the whole bird’s eye chilies for an added kick.

4. Add the Vegetables: Toss in the carrot strips and add a splash of water. Cook until the carrots are half-cooked, then add the cucumber strips.

5. Final Touches: Stir the cucumbers until they are just wilted, then remove from heat and squeeze fresh lime juice over the mixture.

6. Serve: Arrange the fried fish on a serving plate and generously spoon the acar kuning over the top.

7. Enjoy: Serve this delightful dish warm, and relish the harmonious blend of flavors!

Happy Cooking!