Pickled fish

Cooking Fish Pickled fish

Called acar ikan, this flavour-packed delicacy develops overnight.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the fish in a large dish. Sprinkle with turmeric and salt. Cover. Place in the fridge for 30 minutes to marinate.
  2. Add oil to a large frying pan to reach 1cm up the side. Heat over high heat. Cook the fish, in 2-3 batches, for 2 minutes each side or until crisp and browned. Transfer to a baking dish.
  3. Heat the extra oil in a frying pan over medium heat. Add the ginger, garlic and combined chilli. Cook, stirring occasionally, for 3-4 minutes or until soft. Add vinegar and sugar. Cook, stirring, for 2 minutes or until the sugar dissolves. Season with salt.
  4. Pour chilli mixture over fish. Cover. Place in fridge overnight to marinate. Bring to room temperature and serve.

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6 skinless snapper or firm white fish fillets
2 tsp ground turmeric
1 tsp salt
Vegetable oil, to shallow-fry
2 tsp vegetable oil, extra
3cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, thinly sliced
3 fresh long red chillies, seeded, thinly sliced lengthways
3 fresh small red chillies, crushed
185ml white vinegar
70g caster sugar

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Fish
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