Ikan Bawal Bumbu Acar
Ingredients:
- 4 whole pomfret fish (you can use any fish of your choice)
- 2 cucumbers
- 2 carrots
For the spice paste:
- 5 cloves of shallots
- 3 cloves of garlic
- 1 thumb-sized piece of turmeric
- 3 bird’s eye chilies
- 3 candlenuts
- Lemongrass, bruised
- Ginger, bruised
- 2 kaffir lime leaves, torn
- Salt, to taste
- Seasoning, to taste
- Sugar, to taste
Steps:
-
Preparation of Fish:
- Wash the pomfret fish thoroughly and cut each fish into two pieces.
- Heat oil in a pan and fry the fish until it is golden brown and cooked through. Once done, remove from the pan and let it drain on paper towels.
-
-
Preparing the Vegetables:
- Cut the cucumbers and carrots into matchstick-sized pieces and set aside.
-
Making the Spice Paste:
- In a blender or mortar and pestle, blend the shallots, garlic, turmeric, bird’s eye chilies, and candlenuts into a smooth paste.
-
Cooking the Dish:
- Heat a bit of oil in a large pan or wok over medium heat.
- Sauté the spice paste until it becomes fragrant.
- Add the bruised lemongrass and ginger, followed by the torn kaffir lime leaves. Continue to stir and cook for a couple of minutes.
- Add the carrot and cucumber pieces, stirring well to combine.
- Pour in a small amount of water to help the vegetables cook and soften.
- Finally, add the fried fish back into the pan, gently mixing to coat the fish with the spice and vegetable mixture.
-
Finishing Touches:
- Season the dish with salt, seasoning, and sugar to taste.
- Let it cook for a few more minutes, allowing the flavors to meld together.
- Taste and adjust the seasoning if necessary.
-
Serving:
- Once everything is well-cooked and seasoned to your liking, remove the pan from the heat.
- Serve the Ikan Bawal Bumbu Acar hot, accompanied by steamed rice for a complete meal.
Enjoy the harmonious blend of spices and the delightful crunch of the vegetables with the succulent fish in this delicious Indonesian dish. Happy cooking!
