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Malaysian Recipe : Pickled Fish - Acar Ikan

Preparation time: 20 mins
Cooking time: 30 mins
Serves: 6

Ingredients:

• 500 g white fish, sliced thinly
• 1 tbsp sesame seeds, toasted

A: dried in the sun for a day

• 50 g ginger, finely shredded
• 30 g fresh turmeric, finely shredded
• 6-7 cloves garlic, sliced thinly

B: ground to paste

• 1 cm galangal (lengkuas)
• 4 cloves garlic
• 4 pcs candlenut (buah keras)

C:

• ½ cup vinegar
• 1 tsp salt
• 1 tbsp sugar
• 2 stalks lemon grass, bruised
• 3-4 red and green chilies, slit lengthwise

Directions:

1. In a dry wok, slowly heat up a cup of oil. Fry the fish slices till its brown. Remove and set aside.
2. With 4 tbsp oil, fry the ingredients A until fragrant. Dish and drain.
3. Use the remaining oil to fragrant the ingredients B. Then add in al the ingredients C and simmer for a few minutes.
4. Add in the fish and simmer for another 10 mins. Dish out and cool in a large bowl.
5. Serve it cold with hot rice or bottle it to use another day.