Name: Gurame Acar Kuning: Deep Fried Gourami Fish in Pickle Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Cuisine: Indonesian
Ingredients: 1 medium gourami fish (around 500 gr); Juice from 1 small lime/lemon; 12 shallots, peeled; 3 cloves garlic, peeled, chopped; 2 cm ginger, peeled, chopped; 4 cm turmeric, peeled, chopped; 4 candlenuts, chopped; ¼ tsp white pepper powder; 1 lemongrass, use only the white part, bruised and cut into 3 or 4 parts; 2 kaffir lime leaves; 1 medium cucumber, remove the seeds and slice into around 7×1 cm strips; 1 medium carrot, peel and slice into around 7×1 cm strips; 1 big red tomato, sliced; 5 bird’s eye chillies; 1 spring onion, chopped; Salt to taste; 0.5 tsp sugar; 3 tbsp vinegar; 200 ml water; Oil for deep frying and sauteing

Description

Gurame acar kuning is a delicious dish of deep-fried fish cooked in a sauce of cucumbers, carrots, turmeric and other fresh herbs and spices.

Ingredients

Scale

1 medium gourami fish (around 500 gr)
Juice from 1 small lime/lemon
12 shallots, peeled
3 cloves garlic, peeled, chopped
2 cm ginger, peeled, chopped
4 cm turmeric, peeled, chopped
4 candlenuts, chopped
¼ tsp white pepper powder
1 lemongrass, use only the white part, bruised and cut into 3 or 4 parts
2 kaffir lime leaves
1 medium cucumber, remove the seeds and slice into around 7×1 cm strips
1 medium carrot, peel and slice into around 7×1 cm strips
1 big red tomato, sliced
5 bird’s eye chillies
1 spring onion, chopped
Salt to taste
0.5 tsp sugar
3 tbsp vinegar
200 ml water
Oil for deep frying and sauteing

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Instructions

Clean the fish, and make two diagonal slices on each side of the fish.
Sprinkle some salt and lime/lemon juice, rub all over the fish and set aside.
Grind into a fine paste: 6 shallots, garlic, ginger, turmeric and candlenuts.
In a big wok, heat enough oil for deep frying over medium high heat.
Pat dry the fish using a paper towel and deep fry it until both sides of the fish turn golden brown (around 7 minutes each side). Set aside.
Heat 3 tbsp of oil in a wok over medium high heat, and then fry the ground spices for around 3 minutes until fragrant.
Add the lemongrass, kaffir lime leaves and white pepper powder, fry for another 1 minute.
Add the carrot, cucumber and the rest of the shallots, fry for 1 minute.
Add water, salt, sugar and vinegar, stir.
Add the fish, and cook over medium heat for around 15 minutes or until the sauce thickens.
Add tomatoes and bird’s eye chillies, cook for another 1 minute.
Sprinkle with sliced spring onions, stir, and turn off the heat.
Serve the fish immediately.

Notes

Acar is believed to work against bacteria and can help neutralize cholesterol, which is one of the reasons it’s served with fatty dishes.

Keywords: Spicy, candlenuts, turmeric