Spicy Indonesian Pickled Pomfret with Carrots and Cucumbers

Acar Ikan Bawal: A Delightful Indonesian Pickled Fish Dish

Ingredients:

• 1/2 kg pomfret (ikan bawal)
• 2 carrots
• 2 cucumbers
• Spice Paste:
  • Fresh ginger (to taste)
  • Fresh turmeric (to taste)
  • 4 shallots
  • 3 garlic cloves
  • 2 candlenuts
• Additional Aromatics and Seasonings:
  • 1 stalk lemongrass
  • 1 bay leaf
  • 1 kaffir lime leaf
  • 1 lime
  • Salt (to taste)
  • Oil (for cooking)

Instructions:

1. Prepare the Fish: Begin by thoroughly washing the pomfret under cold water. Pat it dry with a paper towel. Rub the fish with salt and squeeze the juice of the lime over it. Let it marinate for 15 minutes to enhance its flavor and aroma.

2. Fry the Fish: Heat a generous amount of oil in a skillet over medium heat. Fry the marinated fish until golden brown and crispy. Once cooked, remove the fish from the skillet and set it aside.

3. Prepare the Vegetables: Peel the carrots and cucumbers. Cut the carrots and cucumbers into thin, matchstick-sized pieces, similar to the size of a matchstick (known as “koreapi” style).

4. Make the Spice Paste: Using a food processor or mortar and pestle, blend the ginger, turmeric, shallots, garlic, and candlenuts into a smooth paste.

5. Cook the Spice Paste: In the same skillet used for frying the fish, add a bit more oil if needed. Sauté the spice paste until it becomes fragrant and starts to caramelize, about 3-5 minutes.

6. Add Aromatics and Simmer: Add the lemongrass, bay leaf, and kaffir lime leaf to the skillet. Pour in a bit of water to create a flavorful sauce. Allow the mixture to simmer gently.

7. Cook the Vegetables: Add the sliced carrots to the skillet first, cooking them until they become tender. Once the carrots are nearly cooked through, add the cucumber slices. Cook until the cucumbers are half-done.

8. Combine with Fish: Gently place the fried fish back into the skillet. Simmer for about 10 minutes, allowing the flavors to meld together and the fish to absorb the aromatic sauce.

9. Serve: Transfer the acar ikan bawal to a serving dish. This dish is best enjoyed warm, offering a delightful combination of tangy, spicy, and savory flavors.

Enjoy this Indonesian classic as a flavorful addition to any meal, capturing the essence of traditional Southeast Asian cuisine with every bite.