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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.

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Last Modified: 11/28/11.