Vinegared Fish Recipe

(Acar Ikan)

Ingredients : Serves 6

500 g

1

2 cloves

1 teaspoon

3

2

1/2 cup

3 tablespoons

1

1/2 teaspoon

2 tablespoons

Fish steaks

Small onion, roughly chopped

Garlic

Chopped fresh ginger

Candlenuts (buah keras)

Fresh red chilies

Water

Peanut oil

Medium onion, thinly sliced

Salt

Vinegar

Juice of half a lemon

Salt

• Cut the fish steaks into serving pieces.

• Rub with the lemon juice and a little salt.

• Let stand while preparing other ingredients.

• Put the chopped onion, garlic, ginger, candlenuts and seeded chilies into a container of electric blender with 2 tablespoons of the water and blend to a smooth puree.

• Heat the peanut oil in a wok or frying pan and fry the fish (wiped with paper towels to remove excess moisture) over medium heat until brown on both sides.

• Lift fish on to a plate.

• Fry sliced onion in oil remaining in pan until golden brown.

• Add blended ingredients and fry, stirring, until color darkens and it is cooked, about 3 or 4 minutes.

• Wash out blender with measured water and add to pan.

• Add salt. Allow to simmer for 5 minutes.

• Then add vinegar, return to the boil, add fish and heat through.

• Serve with white rice, vegetable dishes and sambals.