IKAN NILA BUMBU ACAR
Tilapia in Yellow Pickled Vegetable Sauce (Acar Kuning)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih ikan nila, lumuri dengan air jeruk nipis atau lemon.
- Taburi garam ke seluruh bagian ikan, diamkan sekitar 30 menit agar meresap.
- Goreng ikan hingga kecoklatan, balik sekali saja setelah bagian bawah matang, lalu angkat dan tiriskan.
- Siapkan cabai rawit utuh, iris daun bawang, potong wortel dan timun bentuk korek api (agak besar).
- Haluskan bawang merah, bawang putih, kemiri, jahe, dan kunyit dengan tambahan minyak.
- Masukkan bumbu halus ke wajan, tambahkan daun salam, sereh, lengkuas, dan daun jeruk (sobek), tumis api kecil hingga matang dan tanak.
- Masukkan air, timun, dan wortel, lalu bumbui dengan garam, kaldu ayam bubuk, merica bubuk, dan gula pasir, aduk rata dan biarkan mendidih.
- Masukkan ikan, aduk perlahan agar tidak hancur.
- Tambahkan cuka, masak dengan api sedang-kecil hingga bumbu meresap ke dalam ikan.
- Masukkan cabai rawit utuh dan daun bawang, masak sebentar hingga layu, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the tilapia clean, then rub with lime or lemon juice.
- Sprinkle salt over the whole fish, let it sit for about 30 minutes to soak in.
- Fry the fish until browned, flipping only once after the bottom is cooked, then remove and drain.
- Prepare whole bird's-eye chilies, slice the scallion, and cut the carrots and cucumbers into thick matchsticks.
- Blend the shallots, garlic, candlenuts, ginger, and turmeric with a little oil.
- Add the spice paste to a pan, add the bay leaves, lemongrass, galangal, and torn kaffir lime leaves, sauté over low heat until cooked through and fragrant.
- Add water, cucumber, and carrot, then season with salt, chicken bouillon powder, ground pepper, and sugar, stir well and bring to a boil.
- Add the fish, stirring gently so it doesn't break apart.
- Add the vinegar, cook over medium-low heat until the seasoning is absorbed into the fish.
- Add the whole bird's-eye chilies and scallion, cook briefly until wilted, then serve.
Cook Mode
IKAN NILA BUMBU ACAR
Tilapia in Yellow Pickled Vegetable Sauce (Acar Kuning)
RESEP IKAN NILA BUMBU ACAR
RESEP IKAN NILA BUMBU ACAR
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci bersih ikan nila, lumuri dengan air jeruk nipis atau lemon.
- Taburi garam ke seluruh bagian ikan, diamkan sekitar 30 menit agar meresap.
- Goreng ikan hingga kecoklatan, balik sekali saja setelah bagian bawah matang, lalu angkat dan tiriskan.
- Siapkan cabai rawit utuh, iris daun bawang, potong wortel dan timun bentuk korek api (agak besar).
- Haluskan bawang merah, bawang putih, kemiri, jahe, dan kunyit dengan tambahan minyak.
- Masukkan bumbu halus ke wajan, tambahkan daun salam, sereh, lengkuas, dan daun jeruk (sobek), tumis api kecil hingga matang dan tanak.
- Masukkan air, timun, dan wortel, lalu bumbui dengan garam, kaldu ayam bubuk, merica bubuk, dan gula pasir, aduk rata dan biarkan mendidih.
- Masukkan ikan, aduk perlahan agar tidak hancur.
- Tambahkan cuka, masak dengan api sedang-kecil hingga bumbu meresap ke dalam ikan.
- Masukkan cabai rawit utuh dan daun bawang, masak sebentar hingga layu, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the tilapia clean, then rub with lime or lemon juice.
- Sprinkle salt over the whole fish, let it sit for about 30 minutes to soak in.
- Fry the fish until browned, flipping only once after the bottom is cooked, then remove and drain.
- Prepare whole bird's-eye chilies, slice the scallion, and cut the carrots and cucumbers into thick matchsticks.
- Blend the shallots, garlic, candlenuts, ginger, and turmeric with a little oil.
- Add the spice paste to a pan, add the bay leaves, lemongrass, galangal, and torn kaffir lime leaves, sauté over low heat until cooked through and fragrant.
- Add water, cucumber, and carrot, then season with salt, chicken bouillon powder, ground pepper, and sugar, stir well and bring to a boil.
- Add the fish, stirring gently so it doesn't break apart.
- Add the vinegar, cook over medium-low heat until the seasoning is absorbed into the fish.
- Add the whole bird's-eye chilies and scallion, cook briefly until wilted, then serve.
Cook Notes
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