Ikan Bandeng Bumbu Acar
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan bandeng | 1 whole fish |
| Timun | 4 medium cucumbers |
| Wortel lokal | 2 stalks |
| Spices (to be ground) | |
| Bawang merah | 8 cloves |
| Bawang putih | 3-4 cloves |
| Kemiri | 2 nuts |
| Jahe | 1/2 inch piece |
| Kunyit | 1 piece |
| Lada butir | 1/2 teaspoon |
| Daun salam | 1 leaf, torn |
| Sereh (lemongrass) | 1 stalk, bruised |
| Langkuas (galangal) | 1 piece, bruised |
| Blimbing wuluh | 5 pieces |
| Garam | to taste |
| Gula merah | to taste |
| Cuka (vinegar) | a splash |
| Minyak goreng | for frying |
Instructions
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Prepare the Fish: Clean the ikan bandeng thoroughly, then season it with salt and a splash of vinegar. Let it marinate for 15 minutes before frying until it’s halfway dry.
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Prepare the Vegetables: Slice the blimbing wuluh into rounds and cut the timun and wortel into matchstick shapes.
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Sauté the Spices: Heat oil in a pan over medium heat. Add the ground spices and sauté until fragrant.
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Combine Ingredients: Add the bruised spices (sereh, langkuas) along with salt and sugar, and a little water. Adjust seasoning and cook for about 5 minutes.
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Finish the Dish: Add the fried ikan bandeng, followed by the sliced timun and wortel. Stir well and cook for another 10 minutes.
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Serve: Remove from heat and transfer to a serving dish. Enjoy this delightful ikan bandeng bumbu acar with steamed rice or as part of a festive spread. 😊😊
This recipe beautifully marries the savory flavor of the fish with the tangy vegetables, making it a truly delightful addition to your culinary repertoire!
