Ikan Nila Acar Kuning: A Flavorful Indonesian Delight
Ingredients:
- 6 ounces of Nile tilapia (Ikan Nila)
- 1 carrot, sliced
- 1 cucumber, deseeded and sliced
- 20 small bird’s eye chilies (adjust to taste)
- 1 stalk lemongrass, smashed
- 3 kaffir lime leaves
- 1/2 tablespoon lime juice
- Salt and sugar to taste
- Water as needed
For the Spice Paste:
- 7 shallots
- 4 garlic cloves
- 2 inches turmeric root
- 2 cm ginger
- 1 teaspoon black pepper
- 5 red chilies
Steps:
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Prepare the Fish:
- Clean the Nile tilapia and rub with lime juice and salt. Let it marinate for 15 minutes to enhance flavor and remove any fishy odor.
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Fry the Fish:
- Heat oil in a pan over medium heat and fry the marinated tilapia until it turns golden brown and crispy. Remove from the pan and drain on paper towels to remove excess oil.
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Cook the Spice Paste:
- Blend the shallots, garlic, turmeric root, ginger, black pepper, and red chilies into a smooth paste.
- In the same pan, sauté the spice paste along with the smashed lemongrass and kaffir lime leaves until aromatic.
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Simmer the Vegetables:
- Add water to the sautéed spice mixture and bring it to a simmer.
- Incorporate the sliced carrots and cook until tender. Season with salt and sugar to taste.
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Finish the Dish:
- Once the sauce has thickened, add the whole bird’s eye chilies, sliced cucumber, and lime juice. Cook briefly until the cucumbers are slightly tender but still crisp.
- Gently fold in the fried tilapia, ensuring it is well-coated with the sauce and vegetables. Allow the flavors to meld together for a few minutes.
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Serve:
- Transfer the Ikan Nila Acar Kuning to a serving dish and enjoy this vibrant and aromatic Indonesian dish with steamed rice or as a side dish to complement your meal.
This Ikan Nila Acar Kuning combines the crispy texture of fried fish with a tangy, spicy sauce and crunchy vegetables, creating a delightful balance of flavors and textures that is sure to be a hit at any table.
