Ikan Masak Cuka (Fish Cooked in Vinegar)
Serves 1
Directions
- 1Coat the fish with turmeric and salt.
- 2Fry the fish until crispy and set aside.
- 3In the same oil, add mustard seeds and bruised lemongrass.
- 4Sauté until fragrant.
- 5Add shallots, garlic, sliced ginger, large chilies and bird's eye chilies and belacan.
- 6Cook until slightly wilted.
- 7Add water, vinegar, salt, sugar and seasoning.
- 8Simmer.
- 9Add cucumber and the fried fish.
- 10Simmer briefly.
- 11To make sambal belacan, add bird's eye chilies, large chilies, lime, belacan and tamarind paste to a blender.
- 12Add water, sugar and salt.
- 13Blend until smooth.
- 14Serve the fish with rice, sambal belacan and assorted vegetables.
Ingredients
- fish
- turmeric
- salt
- 1 tablespoon mustard seeds
- 2 stalks lemongrass
- 8 pieces shallots
- 5 cloves garlic cloves
- 2 inches ginger
- 4 stalks large chilies
- 3 stalks bird's eye chilies
- 2 inches belacan
- 2 cups water
- 0.5 cup vinegar
- salt
- 1 tablespoon sugar
- seasoning
- cucumber
- 8 stalks bird's eye chilies
- 4 stalks large chilies
- 2 inches belacan
- 5 pieces lime
- 0.33 cup water
- 1 tablespoon sugar
- salt
- 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.
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