Ikan masak acar kuning

Bandeng masak acar kuning
Prepare ingredients.
Cut 1 cleaned milkfish into steaks.
Drizzle lemon juice over the milkfish steaks.
Sprinkle both sides of steaks with 2 teaspoons of salt ...
... and with 2 teaspoons of turmeric powder.
Rub spices evenly over all sides of fish.
Heat enough cooking oil in a wok (for deep-frying).
Put milkfish steaks into the hot oil.
Fry until they are soft and starting to brown.
Put aside.
Peel 2-3 carrots.
Cut carrots into strips.
Peel 1/2-1 cucumber.
Remove the seeds and cut cucumber into strips.
Put chunks of 1 onion to a food processor.
Add 2-3 garlic cloves.
Add 5 candlenuts.
Add 1/2-1 teaspoon of turmeric powder.
Add 1 teaspoon of salt.
Add 2 tablespoons of water.
Grind the spice mix finely.
Heat 2-3 tablespoons of cooking oil in a wok.
Put the spice mixture into the hot oil.
Fry the spices until they start to get fragrant.
Add 2-3 bay leaves.
Add carrot and cucumber strips to the wok.
Continue stir-frying briefly.
Add fried fish steaks.
Add 100 milliliters of water.
Add 1-2 tablespoons of distilled vinegar.
Season to taste with salt.
Add 1 teaspoon of sugar.
Continue cooking for 2-3 minutes.
Serve with cooked rice.


Traditional cuisine typical Cianjur (West Java, Indonesia) is better known by the term Bumbu Kuning (yellow spice). Bumbu Kuning is known to taste and can neutralize the fishy smell.

Milkfish or other types of fish will be here combined with Acar Bumbu Kuning or Acar Kuning. Acar Kuning provides a sense of counterweight to taste the fish is not too dominant or it feels more varied in the mouth.


1 milkfish
1 onion (or red onion)
2 cloves garlic (2-3 cloves)
5 candlenuts
2 teaspoons turmeric powder (2-3 teaspoons)
4 teaspoons salt
1 teaspoon sugar
1 tablespoon distilled vinegar (1-2 tablespoons)
1⁄4 lemon
2 Indonesian bay leaves (2-3)
2 carrots
1⁄2 cucumber (1/2-1)
  red chili peppers
  cooking oil