acar ikan



  • The Malaysian version is a sweet-and-sour cold dish made from suitable whole fish, fried in oil until brown, then cooked in vinegar, water, brown sugar and a fried pounded spice mixture (chillies, ginger, onions, garlic, turmeric and macadamia nuts), decorated with slices of onion and chicken and served cold. The Indonesian version is similar but with the addition of lemon grass, laos, bay leaves and lime leaves to the pounded spice mixture and with shallots, spring onions and tomatoes added towards the end.