Ikan Bumbu Acar - fish with sweetsour vegetables

Ingredients

• 500 gbonito or tuna
• 1lime, juiced
• 2 tspwhite pepper
• 100 gcarrot
• 100 glong beans
• 100 gbamboo shoots
• 3 tbspoil
• 2 tsppalm sugar
• 2 tbsprice vinegar
• 150 mlthick coconut milk
• to tastesalt
• 50 gkenari nuts or almonds
• 5red shallots
• 4 clovesgarlic
• 4large red chillies
• 6small red chillies
• 5 cmginger
• 4 cmturmeric

Instructions

1. 1

   Marinate the fish

   Sprinkle the fish with the white pepper and lime juice. Leave it to marinate for at least 2 hours.

2. 2

   Prepare the vegetables

   Cut the long beans into pieces, the bamboo shoots into thin strips and the carrot into thin slices.

3. 3

   Make the spice paste

   Pound or grind the kenari nuts or almonds, shallots, garlic, large and small chillies, ginger and turmeric into a paste.

4. 4

   Fry the fish

   Heat the oil in a wok and fry the fish until golden brown. Remove it and drain off the excess oil.

5. 5

   Cook the vegetables

   Add the spice paste to the wok and fry it for 3 minutes. Add the long beans, carrot and bamboo shoots, followed by the palm sugar, rice vinegar, salt and coconut milk. Simmer gently for 10 minutes.

6. 6

   Spoon over fish

   Ladle the vegetable and coconut mixture over the fish, then serve.

What is ikan bumbu acar?

Ikan means fish in Indonesian, while acar refers to a tangy, pickled or sweet-sour style of seasoning. This version brings those contrasting flavours together with vegetables and a spiced coconut sauce.

The fish is fried separately before the sauce is made, so it can keep its golden surface while the vegetables simmer in the aromatic mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish supplies most of the protein, while the palm sugar, vegetables and any rice served alongside contribute carbohydrates. Oil and thick coconut milk are the main sources of fat. To balance the plate, serve a moderate portion of fish and sauce with plenty of vegetables and a measured helping of rice.

The fish and marinade

Fish choice: Bonito or tuna gives the dish a substantial, meaty texture. Cut it into manageable portions so it is easier to fry and serve.

Marinating: The lime juice and white pepper season the fish before cooking. Allow at least 2 hours, as specified in the method.

Building the spice paste

Ground aromatics: Shallots, garlic, ginger and turmeric form the savoury base, while the two types of red chilli bring heat. Grind them with the nuts until the mixture is a paste.

Nut choice: The recipe lists kenari nuts, with almonds as an alternative. Either can be ground into the paste.

Cutting the vegetables

Carrot and shoots: Thin slices of carrot and strips of bamboo shoot cook in the 10-minute simmer without needing a separate cooking stage.

Long beans: Cut them into pieces before adding them to the wok. Keeping the cuts fairly even helps the vegetables cook at a similar pace.

Balancing sweet, sour and creamy

Sweet and sour: Palm sugar softens the sharpness of the rice vinegar, while lime brings a fresh citrus note through the fish marinade.

Coconut milk: Thick coconut milk gives the simmering vegetables a creamy sauce. Keep the heat gentle once it is added, as directed.

Frying and finishing

Golden fish: Fry the fish until golden brown, then drain it before making the sauce. This keeps the fish from sitting in the wok while the paste is fried.

To serve: The method calls for ladling the vegetables and sauce over the fish. Serve once the vegetables have simmered for 10 minutes.

What to serve alongside

Rice is a natural accompaniment for the coconut sauce and sweet-sour vegetables. Keep the portions of rice and fish separate if you want to adjust the balance on each plate.

A simple side of fresh vegetables can add a crisp contrast to the soft, simmered vegetables in the sauce.

Recipe notes & tips

• Give the fish at least 2 hours to marinate, as the recipe specifies.
• Slice the carrot and bamboo shoots thinly so they cook during the short simmer.
• Grind the spice ingredients thoroughly for an even paste.
• Drain the fried fish before adding the spice paste to the wok.
• Keep the sauce at a gentle simmer for its 10-minute cooking time.
• Taste for salt before ladling the sauce over the fish.

Variations

• Use almonds: Substitute them for the kenari nuts listed in the recipe.
• Adjust the heat: Use fewer small red chillies for a milder paste.
• Choose tuna: Use tuna in place of bonito, keeping the stated quantity.
• Add rice: Serve with cooked rice to make the meal more substantial.
• Change the vegetables: Keep the listed vegetables for the intended texture, or use similar vegetables cut to comparable sizes.

Common mistakes to avoid

• Skipping the marinade: Leave the fish with lime juice and pepper for at least 2 hours.
• Uneven vegetable cuts: Slice and chop them to similar sizes so they cook more evenly.
• Burning the paste: Fry it for the stated 3 minutes and keep an eye on the heat.
• Boiling the coconut milk hard: Lower the heat and let the mixture simmer gently.
• Serving the fish undrained: Drain it after frying before adding the sauce.
• Overcooking the vegetables: Keep to the recipe’s 10-minute simmer.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has thickened.

Frequently asked questions