Yellow Pickled Milkfish Recipe

Ingredients

• Milkfish, medium size - 2 fish
• Carrot - 1 piece
• Cucumber - 1 piece
• Red tomatoes, large slices - 1 piece
• Cayenne pepper - 15 pieces
• Citrus leaves - 4 pieces
• Bay leaf - 2 pieces
• Lemongrass, bruised - 2 sticks
• Galangal, bruised - 1 segment
• Salt - 1 tsp
• Sugar - 1 tbsp
• Cooking vinegar - 1 tbsp
• Chicken stock powder (optional) - 1/2 tsp
• Cooking oil for frying - 3 tbsp
• Water - 500 ml
• Small red onions, left whole - handful
• Ground spices:
• Shallots, lightly fried - 8 pieces
• Garlic - 4 pieces
• Pecan - 3 pieces
• Ginger - 1 knuckle
• Turmeric, roasted - 2 fingers
• See Mother's Recipe Version

Plans

• Clean the milkfish and cut each into 2-3 parts. Sprinkle with lime and a little salt, let stand then wash again. Fry until cooked and drain. Set aside.
• Heat the oil. Saute ground spices until fragrant.
• Add lime leaves, bay leaves, lemon grass, galangal, and tomatoes. Saute for a while.
• Pour water. Stir and cook until boiling.
• Add carrots, whole red onion, and cayenne pepper. Stir slowly.
• Add salt, sugar, chicken stock powder, and vinegar. Stir well. Correction taste.
• Cook until the gravy thickens slightly.
• Add the cucumber and fish, stir until evenly distributed. Turn off the fire.
• Ready to be served.
• 1. Add the last cucumber to keep it fresh and crunchy when you eat it

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