Skip to main content
logo
Food Advertising by

Acar Fish Pickle ~ 啊杂鱼


I've tasted this Acar fish, long, long ago and I remember that my dad loved it. Traditionally, if I can recall, the sliced garlic, turmeric and ginger need to be dried under the sun before frying.  I didn't adopt this method, just patted them dry with paper towel and let them air dry at room temperature. As for the fish, I pat them dry with paper towel before seasoning them with some salt and setting them aside for a few hours before deep frying them.  This dish is truly very appetising and I'm sure you can't resist having a second helping of rice when this dish is served.








Recipe for Acar Fish Pickle  ~   


    Ingredients

    • 300 gm silver mullet 
    • 300 gm mackerel fillet
    • 50 gm young ginger, cut into matchsticks
    • 50 gm fresh turmeric, peeled and  sliced thinly
    • 2 bulbs of garlic, sliced thinly
    • 5 red and green chillies, sliced
    • 5 birdeye chillies
    • Lightly toasted sesame seeds
    • Oil for deep frying
    Marinade
    • 5 Tbsp of oil for frying
    • 3.1/2 cups water
    • 3/4 cup Chinese rice vinegar
    • Salt and sugar to taste
    Method
    1. Air dry the sliced turmeric, ginger and garlic.
    2. Pat dry the fish with paper towel and marinate with salt.
    3. In a wok, heat up some oil to deep fry the fish, dish out and drain on paper towels.  Discard the oil.   Arrange the fish in a  deep ceramic dish with the red, green and birdeye chillies.
    4. Heat up 5 Tbsp of oil in the wok and shallow fry the sliced turmeric till the oil turns yellow.   Discard the turmeric.
    5. Add in the sliced garlic and ginger, shallow fry till fragrant and the ginger is slightly shrivelled. Dish out and place on top of the fish.
    6. Add water and vinegar to the oil in the wok.  Fine tune to desired taste with salt and sugar, bring to a light boil.
    7. Pour the marinade onto the fish and make sure that the marinade fully covers up the fish and the other ingredients in the dish.  
    8. Let cool before covering with the lid.  Let it pickle overnight at room temperature.
    9. Sprinkle on some sesame seeds before serving.



Comments

  1. So very appetizing and moreish, Cheah.

    ReplyDelete
    Replies
    1. Yes, if you like sweet and sour food, then this is the one for you.

      Delete
  2. Cheah, I've never tried this dish before. Looks good and sounds delicious with acar. Bookmarked to try it out one day.

    ReplyDelete
    Replies
    1. For ease of eating, I recommend you try with the fish fillet, no small bones to pick!

      Delete
  3. Oh I wish I knew how to prepare such flavorful fish :)

    ReplyDelete
    Replies
    1. It's not too difficult once you can lay hands on the ingredients!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Osmanthus Chiffon Cake ~ 桂花戚风蛋糕

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy!



Osmanthus Chiffon Cake ~ 桂花戚风蛋糕
Ingredients
(A)
6 large egg yolks
120 gm plain flour
3 Tbsp honey
100 ml vegetable oil
240 ml hot water
4 Tbsp Osmanthus flowers

(B)
6 large egg whites
120 gm caster sugar
1.1/2 Tbsp or 14 gm cornflour

Method
Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool.Sift the plain flour twice.Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well.Combine sugar and cornflour.In a clean bowl, beat egg whites till foamy, add in half the cornflour and sugar mixture, then gradually add in the b…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…