Pickled fish

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

Recipe «Pickled fish» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.