Acar Ikan ( Fish Pickle)

My husband bought some kurau (Threadfin or Mullet) slices this afternoon at a day market. He wanted me to fry the fish and add pickle sauce to it. In addition I was to cook the squid we bought yesterday. Since I had been away attending a seminar all day I was just looking to prepare a simple fast dinner as both of us were already hungry.

To prepare the pickle sauce was easy.

Ingredients:

• 2 slices ikan kurau, seasoned with salt and turmeric powder

• 1/2 tsp fennel seeds
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek

• 2 cm ginger, sliced
• 2 onions, slices
• 5 cloves garlic, cut into 2
• 1 tabsp sugar
• 2 tabsp vinegar
• 1 tsp salt
• 2 fresh chilli, sliced
• 1 cup water

Deep fry the fish until golden brown. Drain and put on a platter.

Heat 1 tbsp oil in a wok. Saute ginger and garlic till fragrant. Add in the spices (mustard seeds, feenel and fenugreek). Add the onion and chilli slices and stir-fry well. Mix in water, vinegar, sugar and salt. Bring to a boil.

Pour sauce over fish and serve. You may add chopped spring onions and chopped cilantro as garnish if you like.

Preparing the squids was even simpler. I just stir fried them whole in sauteed sliced onions, garlic and chillies, 1 tsp chilli paste and 2 tabsp of oyster sauce.

We had white rice and mixed vegetables to accompany the above dishes.