Saturday, May 31, 2014

Nyonya Acar Fish

Nyonya (Nyonya Mee Siam & Ayam Pongteh) and Acar (Aam ka Achaar & Penang Acar) and Fish (Indonesian Grilled Fish & Malaysian Fish Head Curry). Like a rhyme and rhythm especially for me and I just so somewhat love sour notes. Whichever and however, sourness is something I can't give up no matter what (Cambodian Sour Fish Soup) and this Nyonya Acar Fish? A splatter on our taste buds. In fact, can rekindle your appetite and of course you need a plate of rice. Nyonya Acar Fish made from the quintessential and like must have ingredients for Nyonya cooking or even for our other savory dishes, made ahead and stored in the fridge and the next course of action of course is tucking in during your daily meals.

10 sardine fish (or other firm fish) - de-gut and keep the head intact.
1 inch fresh turmeric/kunyit - smashed
10 shallots - remove skin
1 inch ginger - cut into stripes
6-7 birds/red chillies (slice the red chillies. For birds eye - just as they are)
1/2 cup vinegar
6-8 tbsp sugar
Coriander leaves (optional)
Salt to taste
Oil - as needed
Rub fish with salt.
Deep fry and remove.
Leave about 3 tbsp of oil in the same pan.
Fry turmeric and remove (we will not need it)
Fry shallots, ginger and chillies, 2-3 mins.
Remove and keep aside.
Pour vinegar, add sugar and salt.
Let it simmer to thicken.
Add fish with fried shallots, ginger and chillies.
Stir all in.
Off the heat and combine coriander leaves.
Leave achar in the pan for at least an hour before serving.

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