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  ~   啊杂鱼

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.