Ikan Tenggiri Acar Berempah

Prep

 About 1 hour | 

Cook

 About 1 hour | 

Makes

 10 servings

By Chef Rossham Rusli

Ingredients

Marinate
• 1kg mackerel fish, cut and sliced 2 cm thick
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp fennel powder
• Salt
• Cooking oil
• 1 cucumber; cut into one inch sticks
• 1 carrot; cut into one inch sticks
• 10 shallots, sliced
• 6 cloves garlic, sliced
• 5 green chillies
• 5 red chillies
• 3 tbsp chilli boh
• 2 inches ginger; julienned
• 1 tsp turmeric powder
• 1 tbsp sesame seeds
• 1/2 cup vinegar
• salt and sugar to taste
• cooking oil

Method

Marinate the fish with coriander, cumin and fennel powder. Season with salt and oil.
Deep-fry until golden brown and set aside.
Peel cucumber and carrot and cut them into one inch sticks.
Soak vegetables in salt water for about 20 minutes and drain.
Cut chillies lengthwise and cube them.
Saute shallots, garlic and ginger strips in oil until fragrant.
Add chilli paste, cook until fragrant and turns oily.
Then add in turmeric powder, vinegar, salt and sugar.
Simmer and remove from heat.
Quickly add in the vegetables, chillies and fish. Mix it thoroughly.
Lastly, sprinkle with sesame seeds.