Acar Mujaer: A Flavorful Indonesian Fish Dish
Ingredients
For the Fish:
- 500 grams of Ikan Mujaer (Mujair Fish)
For the Spice Paste (Bahan A):
- 4 cloves of garlic
- 5 large red chilies
- To taste: Candlenuts (Kemiri)
- To taste: Turmeric (Kunir)
For the Cooking Ingredients (Bahan B):
- Sliced red onions, to taste
- Bird’s eye chilies (Cabe Rawit) or raw chilies, to taste
- Sugar, to taste
- Salt, to taste
- Vinegar or lime juice, to taste
- Chopped green onions (Daun Bawang), optional
Instructions
-
Prepare the Fish:
Begin by frying the ikan mujaer until golden and crispy. Once done, set it aside on a plate to cool slightly. -
Make the Spice Paste:
In a skillet, heat a bit of oil over medium heat and sauté the spice paste ingredients (Bahan A) until fragrant. This includes the garlic, red chilies, candlenuts, and turmeric. Make sure to cook until the raw smell dissipates. -
Combine with Cooking Ingredients:
Add the sliced red onions and bird’s eye chilies (or raw chilies) to the pan. Stir well to incorporate the flavors. -
Add Liquid:
Pour in enough water to create a sauce and bring it to a gentle boil. Then, season with sugar, salt, and vinegar or lime juice. Adjust these to your taste. -
Simmer with the Fish:
Once the mixture reaches a boil, carefully add the fried ikan mujaer back into the pan. Allow it to simmer for a few minutes, letting the fish absorb the flavors of the sauce. -
Finish the Dish:
If using, sprinkle in the chopped green onions for added freshness. Let the dish cook until the liquid has reduced slightly. -
Serve:
Turn off the heat and transfer your delicious acar mujaer to a serving dish. This dish can be enjoyed warm or at room temperature.
Enjoy Your Culinary Creation
This Acar Mujaer dish is not just a treat for the palate; it’s a beautiful representation of Indonesian flavors and cooking traditions. Perfect for family gatherings or a special occasion, it pairs wonderfully with steamed rice. Enjoy!
