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–+ servings
Ikan masakk cuka, fish and vegetables in a white plate

Ikan Masak Cuka

Azlin Bloor
Ikan masak cuka is a quick and easy Malay recipe of fish cooked in a light vinegar based sauce. Perfect with some rice and sambal belacan!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Side Dish
Cuisine Malay
Servings 4
Calories 300 kcal

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.
    4 fish steaks (or fish fillets), ¼ tsp salt, ½ tsp ground turmeric

Prep Work

  • Aromatics
    Peel 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 (4in), 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.
    1 large onion, 5 cloves garlic, 5 cm ginger, 1 lemongrass, 2 green chillies, 2 red chillies
  • The Vegetables
    Cut the carrot into matchsticks too.
    Do the same with the cucumber, but losing the middle, seedy bit.
    Quarter the tomatoes.
    1 medium carrot, 5 cm length of cucumber, 2 medium 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.
    4 Tbsp vegetable oil
  • 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.
    ½ tsp black mustard seeds
  • 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.
    4 Tbsp clear vinegar, 125 ml water, ½ tsp salt
  • 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.
    coriander leaves, chopped, to garnish

Nutrition

Calories: 300kcalCarbohydrates: 12gProtein: 19gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 56mgSodium: 599mgPotassium: 701mgFiber: 3gSugar: 6gVitamin A: 3377IUVitamin C: 48mgCalcium: 36mgIron: 1mg
Keyword ikan
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