Hidangan untuk (Servings): 3 – 4 orang (people)
Bahan-bahan (Ingredients):
- Ikan (Fish): 3 – 4 keping ikan tenggiri – digoreng garam kunyit (3 – 4 slices of mackerel – fried with salt and turmeric)
- Cuka (Vinegar): 2 – 3 (agak2) sudu besar cuka makan (2 – 3 tablespoons cooking vinegar)
- Air (Water): 1 cawan air (agak2) (1 cup water)
- Bahan Tumis (Sauté Ingredients):
- 5 biji bawang merah kecil – dibelah dua (5 small shallots – halved)
- 3 ulas bawang putih – dihiris (3 cloves garlic – sliced)
- 1 inci halia – dihiris memanjang/mancis (1-inch ginger – julienned)
- 1 sudu kecil biji sawi (1 teaspoon mustard seeds)
- Bahan Hiasan (Garnish): optional
- 5 biji cili padi – biarkan sebiji-sebiji (5 bird’s eye chilies – leave whole)
- 1 biji bawang besar – dipotong bulat (1 large onion – sliced into rings)
- Perasa (Seasoning): Garam dan gula secukup rasa (Salt and sugar to taste)
Cara-cara (Instructions):
- Goreng Ikan (Fry Fish): Goreng ikan tenggiri sehingga garing. Angkat dan ketepikan (Fry the mackerel until crispy. Remove and set aside).
- Tumis (Sauté): Gunakan sedikit minyak baki gorengan ikan tadi. Tumis biji sawi, bawang merah, bawang putih, dan halia sehingga wangi (Using some of the fish frying oil, sauté mustard seeds, shallots, garlic, and ginger until fragrant).
- Masukkan Cecair (Add Liquids): Tuangkan air dan cuka. Biarkan sehingga mendidih (Pour in the water and vinegar. Let it come to a boil).
- Perasakan (Seasoning): Masukkan garam dan gula. Rasa kuah ini mesti ada keseimbangan masam, masin, dan sedikit manis (Add salt and sugar. The gravy should have a balance of sour, salty, and a hint of sweetness).
- Satukan (Combine): Masukkan ikan yang telah digoreng, bawang besar, dan cili padi. Masak sekejap sahaja supaya bawang besar tidak terlalu layu (Add the fried fish, large onion, and bird’s eye chilies. Cook briefly so the onions remain crunchy).
- Hidang (Serve): Angkat dan hidangkan panas-panas (Remove and serve hot).
Tips:
- Lagi Lama Lagi Sedap: Lauk ini sebenarnya lebih sedap jika dibiarkan seketika supaya rasa cuka meresap ke dalam isi ikan (This dish actually tastes better if left for a while as the vinegar absorbs into the fish).
- Pilihan Ikan: Selain tenggiri, anda juga boleh gunakan ikan kembung atau ikan bawal (Besides mackerel, you can also use Indian mackerel or pomfret).