Ingredients
| Ingredient | Quantity |
|---|---|
| Gurame fish (cleaned) | 2 whole fish |
| Cucumbers (cut lengthwise) | 2 sticks (remove seeds) |
| Large carrot (cut lengthwise) | 1 large |
| Colorful bird’s eye chilies | 10 pieces |
| Lime | 4 pieces (for juice) |
| Ground Spices: | |
| Shallots | 5 pieces |
| Large garlic cloves | 6 pieces |
| Large red chili | 2 pieces |
| Turmeric (to taste) | |
| Candlenuts | 6 pieces |
| Salt | To taste |
| Seasoning | To taste |
| Sugar | To taste |
| Cooking oil | For frying |
| Bay leaves | 3 leaves |
Instructions
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Begin by thoroughly cleaning the gurame fish, ensuring all scales and innards are removed. Rinse well and allow to drain. Marinate the fish with a sprinkle of salt and juice from 1.5 limes, letting it soak for several minutes for the flavors to penetrate.
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Heat a generous amount of cooking oil in a pan until it’s hot. Carefully fry the marinated fish until golden brown and cooked through, taking care not to overcrowd the pan to prevent sticking.
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In another pan, sauté the ground spices: shallots, garlic, red chili, and turmeric in the heated oil. Add the bay leaves, salt, seasoning, and sugar, cooking until the mixture is fragrant and slightly wilted.
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Introduce the whole bird’s eye chilies and sliced carrot to the sautéed spices, adding a splash of water to help cook. Stir until the carrot is just tender.
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Add the cucumber slices, stirring until they begin to soften. Once they are slightly wilted, remove from heat and squeeze in the remaining lime juice.
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Arrange the fried gurame fish on a serving platter and generously spoon the yellow pickle mixture over the top.
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Enjoy your flavorful Gurame Acar Kuning!
Selamat mencoba! (Happy cooking!)