Ikan Masak Cuka (Fish Cooked in Vinegar)

Serves 1
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Directions

  1. 1Coat the fish with turmeric and salt.
  2. 2Coat the fish with turmeric and salt.
  3. 3Coat the fish with turmeric and salt.
  4. 4Fry the fish until crispy and set aside.
  5. 5Fry the fish until crispy and set aside.
  6. 6Fry the fish until crispy and set aside.
  7. 7In the same oil, add mustard seeds and bruised lemongrass.
  8. 8In the same oil, add mustard seeds and bruised lemongrass.
  9. 9In the same oil, add mustard seeds and bruised lemongrass.
  10. 10Sauté until fragrant.
  11. 11Sauté until fragrant.
  12. 12Sauté until fragrant.
  13. 13Add shallots, garlic, sliced ginger, large chilies and bird's eye chilies and belacan.
  14. 14Add shallots, garlic, sliced ginger, large chilies and bird's eye chilies and belacan.
  15. 15Add shallots, garlic, sliced ginger, large chilies and bird's eye chilies and belacan.
  16. 16Cook until slightly wilted.
  17. 17Cook until slightly wilted.
  18. 18Cook until slightly wilted.
  19. 19Add water, vinegar, salt, sugar and seasoning.
  20. 20Add water, vinegar, salt, sugar and seasoning.
  21. 21Add water, vinegar, salt, sugar and seasoning.
  22. 22Simmer.
  23. 23Simmer.
  24. 24Simmer.
  25. 25Add cucumber and the fried fish.
  26. 26Add cucumber and the fried fish.
  27. 27Add cucumber and the fried fish.
  28. 28Simmer briefly.
  29. 29Simmer briefly.
  30. 30Simmer briefly.
  31. 31To make sambal belacan, add bird's eye chilies, large chilies, lime, belacan and tamarind paste to a blender.
  32. 32To make sambal belacan, add bird's eye chilies, large chilies, lime, belacan and tamarind paste to a blender.
  33. 33To make sambal belacan, add bird's eye chilies, large chilies, lime, belacan and tamarind paste to a blender.
  34. 34Add water, sugar and salt.
  35. 35Add water, sugar and salt.
  36. 36Add water, sugar and salt.
  37. 37Blend until smooth.
  38. 38Blend until smooth.
  39. 39Blend until smooth.
  40. 40Serve the fish with rice, sambal belacan and assorted vegetables.
  41. 41Serve the fish with rice, sambal belacan and assorted vegetables.
  42. 42Serve the fish with rice, sambal belacan and assorted vegetables.

Ingredients

  • fish
  • fish
  • fish
  • turmeric
  • turmeric
  • turmeric
  • salt
  • salt
  • salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon mustard seeds
  • 2 stalks lemongrass
  • 2 stalks lemongrass
  • 2 stalks lemongrass
  • 8 pieces shallots
  • 8 pieces shallots
  • 8 pieces shallots
  • 5 cloves garlic cloves
  • 5 cloves garlic cloves
  • 5 cloves garlic cloves
  • 2 inches ginger
  • 2 inches ginger
  • 2 inches ginger
  • 4 stalks large chilies
  • 4 stalks large chilies
  • 4 stalks large chilies
  • 3 stalks bird's eye chilies
  • 3 stalks bird's eye chilies
  • 3 stalks bird's eye chilies
  • 2 inches belacan
  • 2 inches belacan
  • 2 inches belacan
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 0.5 cup vinegar
  • 0.5 cup vinegar
  • 0.5 cup vinegar
  • salt
  • salt
  • salt
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • seasoning
  • seasoning
  • seasoning
  • cucumber
  • cucumber
  • cucumber
  • 8 stalks bird's eye chilies
  • 8 stalks bird's eye chilies
  • 8 stalks bird's eye chilies
  • 4 stalks large chilies
  • 4 stalks large chilies
  • 4 stalks large chilies
  • 2 inches belacan
  • 2 inches belacan
  • 2 inches belacan
  • 5 pieces lime
  • 5 pieces lime
  • 5 pieces lime
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • salt
  • salt
  • salt
  • tamarind paste
  • tamarind paste
  • tamarind paste

Equipment

chopping boardbowlspantongsspoonplateblender

Tips

  • Any type of fish can be used.
  • Eco-shop is recommended for purchasing kitchenware and cooking supplies at a low cost.