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Tuesday, June 10, 2008

Acar Tenggiri

Fish in Pickled Gravy. I always have to cook extra serving of rice everytime, to go with this dish. The pickled gravy here is a simpler version.


A good size Spanish mackerel(tenggiri) or black pomfret (bawal hitam),well cleaned and cut into thick slices.
(if using pomfret,just clean out gills and guts and make slashes on body)
*marinate in a tumeric and salt solution and deep fry to a golden brown*

The Gravy

*to be grounded*
3 onions
6 cloves of garlic
2 inches of ginger
2 stalks of lemongrass
7 fresh red chillies
a little belacan
1 tbsp tumeric powder
2 tbsp curry powder

8 - 10 onions, sliced
2 fresh green chillies, halved lengthways
4 fresh red chillies,cut as above
10 small shallots,peeled and bruised

1/2 cup white vinegar/apple cider
1 cup sugar
salt to taste
3 cups water

1 cucumber,cut into 3 inches thick.Cut along the 4 corners on the outer side of the cucumber,discarding the centre, leaving u with only the crunchiest part of the cucumber.Cut into strips

3 carrots, cut into strips


Heat abt 1 cup of oil in wok. Saute A and B until fragrant and onions begin to wilt nicely. Add C. Stir and add the fried fish. Taste. It shud be sweet and sour - a pickled taste. When gravy has thickened, add the cucumber and carrots. They shud not be overcooked or it'll lose its crunch. Remove from heat. Serve. It'll taste even better over a few hours as the fish would have absorbed the acidity of the vinegar and the sweetness of the onions.

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