Ikan Cuka (Indonesian Sour Fish Stew)

Ingredients

• 500g firm white fish (e.g., mackerel, snapper), cut into 2-inch pieces
• 1 tbsp lime juice
• 1 tsp salt (for marinating fish)
• 4-5 tbsp cooking oil
• For the Spice Paste:
  • 6-8 shallots, peeled
  • 3-4 cloves garlic, peeled
  • 2-inch ginger, peeled
  • 1-inch fresh turmeric or 1 tsp ground turmeric
  • 3-5 red chilies (adjust to taste)
  • 2-3 candlenuts (kemiri), lightly toasted (optional)
• 1 stalk lemongrass, bruised
• 1-inch galangal, bruised
• 2 bay leaves (daun salam)
• 2 cups water
• 3-4 tbsp white vinegar or rice vinegar (adjust to taste)
• 1-2 tsp sugar (palm sugar or granulated)
• Salt to taste
• 1 medium tomato, cut into wedges (optional)
• Fresh red chilies and spring onion for garnish (optional)

Instructions

1. Clean the fish pieces and pat dry. Marinate with lime juice and 1 tsp salt for 15 minutes.
2. Heat 3-4 tbsp cooking oil in a pan. Lightly fry the fish pieces until golden on both sides. This step is optional but helps firm up the fish. Remove and set aside.
3. While the fish is marinating, prepare the spice paste. Blend all spice paste ingredients (shallots, garlic, ginger, fresh turmeric, red chilies, candlenuts) into a smooth paste using a blender or mortar and pestle. Add a little water if needed for blending.
4. In a wok or pot, heat 1-2 tbsp fresh oil. Sauté the blended spice paste over medium heat until fragrant and the oil separates (around 8-10 minutes). Add the bruised lemongrass, galangal, and bay leaves, and continue to sauté for another 2 minutes.
5. Pour in the water and bring it to a boil. Add the vinegar, sugar, and salt. Stir well and let it simmer for 5 minutes, allowing the flavors to meld. Taste and adjust seasoning as needed (it should be tangy, slightly sweet, and savory).
6. Gently add the fried fish pieces and tomato wedges (if using) into the simmering sauce. Reduce heat to low and cook for another 5-7 minutes, or until the fish is cooked through and has absorbed the flavors. Be careful not to overcook the fish.
7. Remove from heat. Garnish with fresh red chilies and spring onion if desired.
8. Serve immediately with steamed white rice.