Spicy Pickled White Snapper (Acar Ikan Kakap Putih Ikan Cukil Cuka Pedas)
Ingredients
- 1 whole White Snapper (Kakap Putih) or Cukil
- 1 cucumber
- 10 bird’s eye chilies (cabe rawit)
- 1 teaspoon black pepper
- 5 cloves garlic
- 5 shallots
- 1 thumb-sized piece of ginger
- 1 tablespoon sour vinegar
- 1 thumb-sized piece of turmeric
- 1 large scallion, cut into large pieces
- Salt to taste
- MSG (optional)
- Masako seasoning (optional)
- Water as needed
Preparation Steps
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Prepare the Fish: Begin by thoroughly cleaning the white snapper, ensuring all scales are removed. Once cleaned, fry the fish until it reaches a slightly crispy texture. Set aside.
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Chop the Shallots: Cut the shallots into coarse or slightly thick slices.
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Make the Spice Paste: Using a mortar and pestle, grind the garlic, ginger, turmeric, and black pepper until you achieve a smooth paste.
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Sauté the Spice Paste: In a pan, sauté the spice paste until it becomes fragrant.
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Add Vegetables: Incorporate the cucumber, bird’s eye chilies, and optionally carrots (if available) into the pan. Stir well to combine.
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Season and Simmer: Add enough water to the pan to create a sauce. Season with salt, sour vinegar, and optional seasonings like MSG and Masako. Stir to blend the flavors.
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Combine with Fish: Place the fried fish into the pan with the simmering sauce and vegetables. Allow the fish to absorb the flavors by cooking it in the mixture until well-integrated and heated through.
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Finish and Serve: Once the fish has soaked up the deliciously spicy and tangy flavors, remove the dish from the heat. Serve hot with a garnish of large-cut scallion pieces.
Enjoy your Spicy Pickled White Snapper, a dish that brings a delightful blend of heat, tanginess, and aromatic spices to your table!
