Bandeng Acar Ketimun: A Delightful Indonesian Pickled Mackerel with Cucumbers
Indulging in the vibrant flavors of Indonesian cuisine, Bandeng Acar Ketimun is a delightful dish that harmonizes fresh mackerel with the crispness of cucumbers and a medley of aromatic spices. This recipe, which translates to “Pickled Mackerel with Cucumbers,” embodies the essence of home-cooked Indonesian meals, showcasing a balance of savory, tangy, and slightly spicy notes. Perfect for a family gathering or as an accompaniment to rice, this dish is sure to impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh mackerel (bandeng), cleaned | 1 kg (cut into 3 pieces) |
| Cucumbers (potong menjadi 4 besar) | 250 g |
| Whole bird’s eye chilies (cabe rawit utuh) | 10 |
| Tomatoes, chopped | 3 |
| Red onions, roughly chopped | 4 cloves |
| Ground Spices | |
| Garlic | 3 cloves |
| Red onions (for grinding) | 6 cloves |
| Fresh turmeric | 1 small piece |
| Toasted candlenuts (kemiri) | 3 pieces |
| Black pepper | A pinch |
| Salt | To taste |
| Bay leaves | 3 leaves |
| Galangal | 1 small piece |
| Lemongrass | 1 stalk |
| Cooking vinegar | 3 tablespoons |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 18 g |
| Carbohydrates | 10 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 450 mg |
Instructions
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Prepare the Mackerel: Start by gently frying the cleaned mackerel pieces in hot oil until they are golden brown and cooked through but not overly dry. Once cooked, remove them from the oil and let them drain on paper towels to remove excess grease.
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Make the Spice Mixture: In a blender or food processor, combine the garlic, red onions, fresh turmeric, and toasted candlenuts. Blend until you achieve a smooth paste.
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Sauté Aromatics: In a large pan, heat a splash of oil over medium heat. Add the ground spice mixture along with bay leaves, galangal, and lemongrass. Stir-fry for a few minutes until fragrant.
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Add Liquid: Pour in a small amount of water and add the cooking vinegar to the pan. Mix well and allow it to simmer for a few minutes to combine the flavors.
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Incorporate Vegetables: Gently place the fried mackerel into the pan, followed by the cucumber pieces, whole chilies, chopped tomatoes, and roughly chopped red onions. Stir the mixture gently to coat the fish and vegetables with the spice mixture.
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Simmer: Allow the dish to simmer for a few minutes—just enough for the cucumbers to soften slightly and the flavors to meld together. Taste and adjust seasoning with salt if needed.
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Serve: Once everything is cooked through and aromatic, remove the dish from the heat. Serve warm or at room temperature, accompanied by steamed rice. Enjoy the refreshing, tangy flavors of this Indonesian delicacy.
Enjoying Bandeng Acar Ketimun
This dish not only serves as a main course but can also be a vibrant side dish, offering a refreshing contrast to richer foods. The combination of mackerel and fresh vegetables makes for a delightful experience, showcasing the richness of Indonesian culinary traditions.
A Culinary Journey Awaits
Dive into the world of Indonesian flavors with Bandeng Acar Ketimun, a dish that embodies the spirit of warmth, hospitality, and love in every bite. Whether enjoyed at home or shared with friends, this recipe will surely become a cherished addition to your culinary repertoire. Happy cooking!
