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Spicy Vinegar Fish Recipe - Indonesia
ikan masak asam Indonesia
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Category : seafood |
Style : wok cooking | Serve : 4 |
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An
Indonesian specialty where the fish is cooked in a spicy mixture of chilies,
ginger and vinegar.
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Ingredients |
| 4 pieces |
Mackerel fillet |
| 150 ml |
Water |
| 10 pieces |
Almonds |
| 3 cloves |
Garlic, crushed |
| 3 pieces |
Red chilies, seeded |
| 2 pieces |
Small red onion, quartered |
| 1 cm |
Root ginger, peeled and sliced |
| 4 tbsp |
Coconut oil |
| 3 1/2 tbsp |
Wine vinegar |
| 1 tsp |
Ground turmeric |
| - |
Deep-fried onions and finely chopped chili, to
garnish |
| - |
Salt |
Method :
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Prepare spice mix in a food processor by add
together the chilies, almonds, onions, garlic, ginger, turmeric and 1 tbsp of oil.
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Heat remaining oil in a wok, then add the spice
mix and cook for approx. 2 minutes without browning.
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Stir in the vinegar and water and season with
salt to taste, bring to a boil, then lower the heat.
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Add the mackerel fillet to the sauce and allow
to simmer for 6 - 8 minutes or until the fish is tender and cooked.
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Transfer fish to a warm serving dish. Then bring
the sauce back to a boil for approx. 1 minute or until it has reduced slightly.
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Pour the sauce over the fish, garnish with
deep-fried onions and chopped chili.
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Provide boil or coconut rice to accompany.
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Asian Melting Pot
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Tips: This
method of cooking lends itself particularly well to
strong-flavored, oily fish, such as the mackerel. |
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