Pickled Bandeng with Cucumber (Bandeng Acar Ketimun)
Ingredients:
- 1 kg fresh bandeng (milkfish), cleaned and cut into 3 large pieces
- 250 grams cucumbers, cut into large chunks
- 10 whole bird’s eye chilies
- 3 tomatoes, cut into wedges
- 4 shallots, sliced thickly
- For the spice paste:
- 3 cloves garlic
- 6 shallots
- 1 thumb-sized piece of turmeric
- 3 candlenuts, roasted
- A pinch of black pepper
- Salt, to taste
- 3 bay leaves
- 1 thumb-sized piece of galangal
- 1 stalk lemongrass, bruised
- 3 tablespoons vinegar
- Water, as needed
Instructions:
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Prepare the Fish:
- Heat oil in a pan and fry the bandeng pieces until they are golden brown but not overly crispy. Drain and set aside.
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Prepare the Spice Paste:
- Blend the garlic, shallots, turmeric, candlenuts, black pepper, and salt into a smooth paste.
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Cook the Spice Paste:
- In a large pan, heat some oil and sauté the spice paste until fragrant. Add the bay leaves, lemongrass, and galangal, and cook for a few more minutes.
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Combine Ingredients:
- Add enough water to the pan to create a sauce. Stir in the vinegar and adjust seasoning as needed. Bring to a gentle boil.
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Add the Fish and Vegetables:
- Gently add the fried bandeng pieces into the pan. Add the cucumbers, whole bird’s eye chilies, shallots, and tomatoes.
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Simmer:
- Let everything simmer together for a few minutes until the cucumbers are tender but still crisp. Taste and adjust seasoning if necessary.
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Serve:
- Once done, remove from heat and serve warm or at room temperature. Enjoy the refreshing and tangy flavors!
This recipe for Pickled Bandeng with Cucumber offers a delightful blend of flavors, combining the tanginess of pickled vegetables with the rich, savory taste of fried bandeng. Perfect as a side dish or a main course, it’s sure to add a burst of freshness to your meal.
