Spicy Pickled Milkfish (Bandeng Bumbu Acar)

Bandeng Bumbu Acar (Spicy Pickled Milkfish)

Ingredients:

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• For the Fish:

  • 1 large milkfish (bandeng), cleaned, scaled, and gutted

• For the Spice Paste:

  • 8 shallots
  • 4 cloves garlic
  • 1 cm fresh turmeric (or 1 tsp turmeric powder)
  • 1 cm fresh ginger
  • 4 candlenuts

• For the Sliced Aromatics:

  • 2 shallots, thinly sliced
  • 1 clove garlic, thinly sliced

• For the Complementary Ingredients:

  • 1 stalk lemongrass, smashed
  • 5 kaffir lime leaves, torn
  • Bird’s eye chilies (cabe rawit), to taste
  • ½ tsp vinegar
  • Salt, to taste
  • Sugar, to taste
  • Water, as needed
  • Optional: sliced carrots and cucumbers (cut into matchsticks)

Instructions:

1. Prepare the Fish:

   • Clean and scale the milkfish thoroughly, removing any remaining impurities. Rinse well. Heat oil in a pan and fry the fish until it is slightly dry and crispy. Drain on paper towels. For an extra treat, you can use boneless milkfish to avoid dealing with bones while eating.

2. Cook the Spice Paste:

   • In a blender or food processor, combine shallots, garlic, turmeric, ginger, and candlenuts. Blend into a smooth paste.
   • Heat a little oil in a pan and sauté the sliced shallots and garlic until fragrant.
   • Add the blended spice paste to the pan. Cook over medium heat, stirring frequently, until the paste becomes aromatic and slightly caramelized.

3. Combine Ingredients:

   • Add the lemongrass, kaffir lime leaves, and bird’s eye chilies to the pan. Stir well.
   • Pour in enough water to cover the mixture, and bring to a boil. Reduce the heat and simmer until the flavors meld together.

4. Season the Sauce:

   • Adjust the seasoning with salt, sugar, and vinegar according to your taste preferences. If adding carrots and cucumbers, include them at this stage and let them simmer until they are tender but still crisp.

5. Finish the Dish:

   • Gently place the fried milkfish into the pan with the spice mixture. Simmer briefly, ensuring the fish is well coated with the spices. Remove from heat.

6. Serve:

   • Transfer the fish and spice sauce to a serving dish. Garnish with additional chilies or herbs if desired. Serve warm or at room temperature.

Enjoy your Bandeng Bumbu Acar with steamed rice for a delightful, flavorful meal.