Spicy Indonesian Fried Carp in Tangy Yellow Pickle Sauce

Ikan Mas Acar Kuah Kuning: Indonesian Spicy Fried Carp in Yellow Pickle Sauce

Ingredients:

• 3 whole carps, cleaned and fried until crispy
• For the Spice Paste:
  • 3 cloves garlic
  • 3 candlenuts
  • 3 cm turmeric, peeled and chopped
  • 3 cm galangal, peeled and chopped
  • Salt to taste
• 3 red shallots, thinly sliced
• 8 red bird’s eye chilies, sliced or left whole
• Seasoning: Royco beef seasoning to taste
• 1 teaspoon tamarind paste
• 3 long green beans, cut into 2-inch pieces

Instructions:

1. Prepare the Spice Paste: Start by blending the garlic, candlenuts, turmeric, and galangal into a smooth paste. Add salt to taste.

2. Sauté the Paste: Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant.

3. Add Aromatics: Incorporate the sliced shallots and bird’s eye chilies into the pan. Sauté briefly until the shallots are translucent.

4. Simmer the Sauce: Pour in enough water to create a sauce base and season with Royco beef seasoning. Stir well.

5. Add Tamarind and Green Beans: Mix in the tamarind paste and green beans. Allow to cook until the beans are tender and the sauce has slightly thickened.

6. Combine with Fried Fish: Gently add the fried carps into the pan. Simmer on low heat until the fish absorbs the flavors and the sauce reduces.

7. Serve: Once the sauce has thickened and the fish is well-coated with the spicy sauce, remove from heat and serve hot.

Enjoy this vibrant Indonesian dish with steamed rice or as part of a larger meal. The combination of crispy fish and the tangy, spicy sauce is sure to be a hit!