10 hardtails (ikan cencaru)
200 - 300 g young ginger
80 - 100 g garlic
3 fresh green chilies
3 fresh red chilies
3 cm fresh young turmeric (kunyit),
15 tablespoons cooking oil (for frying
fish and turmeric)
10 tablespoons local vinegar
1 teaspoon salt
5 tablespoons sugar
Remove scales, gills and intestines of
fish. Leave heads intact. Clean fish, and season with 1½
teaspoonfuls salt for 15 minutes. Then fry until light brown,
remove and place on a plate. Skin ginger. Shred.
Place on a plate, spreading it out well. Dry in the sun for 15
minutes. Then fry until light brown, remove. Slice garlic
into thin pieces, fry until light brown and put with fried ginger.
Slice green and red chilies into quarters and remove seeds.
Lower heat after frying garlic, into the same oil, add chilies and
stir for a few seconds. Remove quickly into the same plate as
the fried ginger and garlic. Heat a kuali or wok. Add cooking
oil. When oil is hot, fry pounded turmeric, then reduce heat
slightly. Stir slowly until the oil becomes yellow. Add
vinegar and stir further. Reduce heat to low and remove turmeric
residue with a handled metal sieve. Into the same oil, add sugar
and salt and stir slowly until sugar dissolves. Turn off heat.
Into a clean and dry glass bowl or porcelain pot (do not use aluminum
pot), place half of the fish to form a first layer. Use half of
the fried ginger, garlic and chilies as a second layer. Then add
the remaining half of the fish as a third layer and the rest of the
fried ingredients as the fourth. Pour in the yellow oil, vinegar
and sugar. Cover bowl or pot for a few hours. The longer
the fish is soaked, the tastier it will turn out. This pickle
can keep for several days with refrigeration.