Spicy Pickled Tilapia (Acar Ikan Mujair)
Ingredients:
- 4 tilapia fish (ikan mujair)
- 4 cloves garlic
- 3 shallots
- 2 large red chilies
- 5 curly red chilies
- 3 bird’s eye chilies
- 1 piece turmeric (about 1-inch)
- 2 bay leaves
- 2 lemongrass stalks
- 2 tomatoes
- 3 green onions
- Salt, to taste
- Flavor enhancer (optional), to taste
Instructions:
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Prepare the Fish: Clean the tilapia fish thoroughly, then rub with a generous amount of salt. Let it sit for about 10 minutes to allow the salt to infuse the fish.
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Fry the Fish: Heat oil in a frying pan over medium heat and fry the fish until it is about 60% cooked. The fish should be lightly golden and partially cooked through. Remove from the pan and set aside.
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Prepare the Spice Paste: In a blender or food processor, combine the shallots, garlic, turmeric, and curly red chilies. Blend until you have a smooth paste. Heat a little oil in a pan over medium heat and sauté the spice paste until fragrant and cooked through.
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Add Vegetables and Simmer: Slice the green onions, red chilies, and bird’s eye chilies. Add these to the pan with the sautéed spice paste. Stir well to combine. Add enough water to create a sauce and bring to a gentle simmer.
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Combine Ingredients: Add the partially fried tilapia to the pan, followed by the bay leaves, lemongrass, and tomatoes (cut into wedges). Season with salt and a flavor enhancer, if using. Stir gently to coat the fish with the sauce. Allow the mixture to simmer until the sauce reduces and the flavors meld, and the fish is fully cooked.
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Serve: Once the sauce has thickened and the fish is tender, your Spicy Pickled Tilapia is ready to be served. Enjoy this dish with steamed rice or as part of a larger meal.
This recipe delivers a delightful combination of spicy, tangy, and savory flavors that perfectly complements the tilapia fish, making it a delicious and satisfying dish for any occasion.
