Acar ikan

Acar ikan

Vinegared fish

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g fish steaks, such as tuna, kingfish or spanish mackerel
1/2 lemon, juiced
2 small onions, 1 roughly chopped, 1 thinly sliced
2 garlic cloves
1 teaspoon fresh ginger, finely grated
3 candlenuts or brazil nuts
2 fresh red chillies, seeded and chopped
1 tablespoon peanut oil
2 tablespoons vinegar

Method

  1. Wipe the fish with damp paper towel. Cut the fish steaks into serving pieces. Rub with the lemon juice and season with a little salt. Set aside. Put the chopped onion, garlic, ginger, candlenuts and chilli into a food processor with 2 tablespoons water and process to a smooth purée.
  2. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Cook the fish until golden on both sides. Remove to a plate.
  3. Cook the sliced onion in the wok until golden brown. Add the chilli mixture and stir-fry for 3–4 minutes, or until the colour darkens. Add 80 ml water and some salt and simmer for 5 minutes, then add the vinegar and bring to the boil. Return the fish to the wok to heat through. Serve with white rice, vegetable dishes and sambals.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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