Ikan masak cuka is a simple and very rustic dish that’s going to please all you fish lovers!
Estimated reading time: 5 minutes
Ikan Masak Cuka
Let’s do the name, shall we?
- ikan = fish
- masak = to cook, or cooked
- cuka = vinegar
So literally translated, it’s Fish cooked in Vinegar. The amount of vinegar we use isn’t as much as the title suggests. We use a small amount to lend tartness to it.
So our ikan masak cuka is a light dish with sweet and sour flavours, but unlike the customary tomato based ones. We add some carrots and cucumbers to it for a little excitement. So if you wanted a quick and easy meal, get your rice on before you start, and it’s a quick 30-minute dinner with carbs, protein and vegetables. And it has chillies in there too, if you must have heat with your meals. Like moi.
Ingredients
Let’s take a look at the ingredients you will need to cook ikan masak cuka.
The Fish
One of the most common fish used in South East Asia is the Spanish mackerel, called Ikan Tenggiri or Ikan Batang in Malay (ikan = fish). When I was still living in Singapore, it was probably my favourite fish in local dishes. It’s usually sold as steaks and is a very meaty fish.
Spanish mackerels also belong to the oily fish category, and that makes it the perfect foil to today’s sour ikan masak cuka.
When I need ikan tenggiri, I head to our local Pakistani grocer who stocks the steaks in his freezer.
However, I’ve also used other, non oily fish to cook ikan masak cuka, including sea bass, haddock and swordfish. You can use a whole fish, cleaned and gutted, or fillets, if you prefer. So if you can’t get Spanish mackerel, use any white fish you fancy.
The Vinegar
We are using the humble, clear vinegar in this recipe, no need for anything fancy. Chinese rice vinegar can also be used, but reduce the amount to 3 Tbsp, as it is a little sweeter.
Vegetables
Ikan masak cuka also has a few vegetables, as mentioned earlier. I love adding some carrot and cucumber sticks. The carrots lend sweetness while the cucumbers absorb the tart flavours beautifully.
We also add a couple of tomatoes to the mix for a bit more interest. You could also use green beans or thinly shredded white cabbage. However, be mindful of the amount of vegetables you use, as we don’t want too much, because you’ll end up with a bland dish.
Aromatics and Spices
For aromatics, we have:
- 1 large onion – this is a fair amount that we slice up thinly. The onion slices are an important part of the final dish, adding not just flavour, but body too.
- garlic
- some ginger
- 1 lemongrass
- chillies – you can turn your ikan masak cuka slightly spicy by using halved birds eye chillies. In fact, the heat will complement the tartness. Or use mild chillies for added flavour. Leave them whole if you don’t want any heat.
In the images here, I’ve gone with a few homegrown Kashmiri chillies, which are completely mild.
And then, we have a little turmeric for the fish. And some black mustard seeds that we start the cooking with.
All in all, as far as the ingredients are concerned, a very easy recipe to cook up at home.
Ikan Masak Cuka Recipe
And this is what we’ll be doing:
- Marinate the fish with some salt and turmeric while we get all the other ingredients ready.
- Brown the fish by frying on high heat for 1 minute each side. The slight colour and crisp is an essential part of the final dish.
- Fry the mustard seeds, onions and the other aromatics.
- Add vinegar and water and simmer for 3 minutes.
- Add fish and vegetables and cook for 5 minutes. That’s it.
Easy, right?
How to Serve Ikan Masak Cuka?
It’s a sweet and sour dish, so a plate of rice is the best way to enjoy its piquant, yet light flavours. It works best when served as part of a meal, although I tend to have leftovers just with some rice. After all, it has everything going for it.
Some sambal belacan, or any other sambal will go perfectly, especially if you’ve kept it mild. An omelette on the side is also perfect as an accompaniment.
And now, shall we get cooking?
If you enjoy the recipe, drop me a comment and let me know. Feeling like a star? Don’t forget that 5-star rating!😉
If you make this recipe, post it on Instagram and tag me @azlinbloor and hashtag it #linsfood.
Lin xx
More Fish Recipes on SMR
Images by LinsFoodies
Ikan Masak Cuka
Equipment
- knife and chopping board
- spatula
- bowls
- plate and kitchen paper
- frying pan or wok
Ingredients
To Marinate the Fish
- 4 fish steaks (or fish fillets)
- ¼ tsp salt
- ½ tsp ground turmeric
Aromatics & Other Spices
- 1 large onion about 250 g (8.8 oz) pre peeled weight
- 5 cloves garlic
- 5 cm ginger
- 1 lemongrass
- 2 green chillies or 3 birds eye
- 2 red chillies or 3 birds eye
- ½ tsp black mustard seeds
Vegetables
- 1 medium carrot about 80 g / 2.8 oz
- 5 cm length of cucumber
- 2 medium tomatoes
Everything Else
- 4 Tbsp vegetable oil
- 4 Tbsp clear vinegar
- 125 ml water
- ½ tsp salt
- coriander leaves, chopped, to garnish optional
Instructions
Marinate the Fish
- Rub the fish steaks with the salt and turmeric, and set aside while you get all the other prep work going.
Prep Work
- AromaticsPeel and halve the onion. The slice thinly.Peel the garlic and slice them width wise.Peel the ginger and slice into matchsticks.Bruise the lemongrass. Cut the bottom 10cm/4 inches, lose the top. Then, with the back of your knife, pound down hard on the thick end. This will release the aroma.Halve the chillies lengthwise. If using birds eye, leave them whole.
- The VegetablesCut the carrot into matchsticks too.Do the same with the cucumber, but losing the middle, seedy bit.Quarter the tomatoes.
Let's get Cooking
- Heat the oil in a deep frying pan or wok on medium-high heat. Brown the fish steaks for 1 minute on each side. It's an oily fish so you'll see tiny white "blobs" forming, don't worry about it.
- Take them out and place them on a plate lined with kitchen paper, to absorb excess oil.
- If there is a lot of oil left, pour it out, reserving only about 2 Tbsp of it in the pan. Reduce the heat to medium and fry the mustard seeds for 10 seconds.
- Tip in the onions and fry for 3 minutes.
- Add the garlic, ginger and lemongrass and fry for 30 seconds.
- Add the vinegar, water, carrot sticks and salt, and stir to mix. Bring it to simmering point. Then cover and cook for 3 minutes.
- Gently add the browned fish into the vinegar mix, pushing aside the vegetables, and resting each steak in a dip. Use a ladle and gently scoop over some of the liquid and vegetables.Tuck in the cucumber sticks, chillies and tomatoes along the sides and between the fish.Bring back to as simmer, cover and cook for 5 minutes.
- Check seasoning and add more salt if you need it. Scatter coriander leaves, if using, and leave to rest for 5 minutes before serving.
