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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…