Acar Ikan Bawal: A Deliciously Spicy Fish Dish
Acar ikan bawal, a vibrant dish bursting with flavors and colors, perfectly marries the tender, flaky texture of ikan bawal (snapper) with a medley of fresh vegetables and aromatic spices. This dish is not only a treat for the taste buds but also a feast for the eyes, showcasing an enticing combination of carrots, cucumbers, and a variety of fragrant herbs. Ideal for special occasions or family gatherings, acar ikan bawal is sure to impress your guests and make for a memorable meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan bawal (snapper) | 500 grams (1/2 kg) |
| Carrots | 2 stalks |
| Cucumbers | 2 stalks |
| Ground Spices | |
| Ginger | to taste |
| Turmeric | to taste |
| Shallots | 4 pieces |
| Garlic | 3 cloves |
| Candlenuts (kemiri) | 2 pieces |
| Additional Spices and Garnish | |
| Lemongrass | 1 stalk |
| Bay leaves | 1 leaf |
| Kaffir lime leaves | 1 leaf |
| Lime | 1 piece |
| Salt | to taste |
| Cooking oil | for frying |
Instructions
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Preparation of Fish: Begin by thoroughly cleaning the ikan bawal under running water. Once cleaned, pat it dry with paper towels. Next, season the fish generously with salt and rub it with lime juice. Allow it to marinate for approximately 15 minutes. This step not only enhances the flavor of the fish but also helps in reducing any fishy odor.
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Frying the Fish: After marination, heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, gently place the marinated ikan bawal in the pan and fry until it turns golden brown and crispy on both sides. Once cooked, remove the fish from the pan and let it drain on a plate lined with paper towels to absorb any excess oil.
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Preparing the Vegetables: While the fish is frying, peel the carrots and cucumbers. Cut the carrots and cucumbers into thin, matchstick-sized strips, resembling tiny sticks. This will allow them to cook quickly and evenly, while also enhancing the visual appeal of the dish.
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Cooking the Spices: In the same frying pan used for the fish, keep the residual oil (add more if necessary) and add the ground spices: ginger, turmeric, shallots, garlic, and candlenuts. Sauté these ingredients over medium heat until they release a fragrant aroma, stirring frequently to prevent burning.
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Adding Vegetables and Liquid: Once the spices are aromatic, pour in a small amount of water to create a sauce. Begin by adding the carrots first, as they require a bit more cooking time. Allow them to simmer until they become tender. After a few minutes, add the cucumber sticks to the pan and cook until they are half-done.
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Combining with Fish: Gently place the fried ikan bawal back into the pan, ensuring the fish is well-coated with the sauce and vegetables. Allow the dish to cook together for about 10 minutes, allowing the flavors to meld beautifully. The fish should be warmed through, and the vegetables should retain a slight crunch.
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Serving: Once the acar ikan bawal is ready, transfer it to a serving dish. It is best enjoyed warm, allowing the rich flavors of the fish and spices to shine through. You may garnish with additional lime slices or fresh herbs, if desired.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 250 kcal |
| Protein | Approx. 30 g |
| Total Fat | Approx. 15 g |
| Saturated Fat | Approx. 3 g |
| Carbohydrates | Approx. 10 g |
| Dietary Fiber | Approx. 2 g |
| Sugars | Approx. 3 g |
| Sodium | Approx. 300 mg |
Cooking Tips:
- Fish Selection: While ikan bawal is recommended for this recipe, you can substitute it with any firm white fish of your choice, such as snapper or tilapia.
- Vegetable Variations: Feel free to experiment with other vegetables like bell peppers or green beans for additional flavor and color.
- Spice Level: Adjust the amount of ground spices according to your taste preference, adding chili or cayenne for a spicier kick.
Enjoy the delightful flavors of acar ikan bawal, a dish that not only satisfies your cravings but also brings a taste of Southeast Asia to your dining table!
