Ingredient and Portion
Acar Hu Nyonya Recipe 亚喳鱼娘惹食谱
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Ingredients A /材料A
5 small fourfinger threadfin fishes / "ikan senangin" / 5条 小马友鱼
150ml water / 150毫升 清水
1 tbsp toasted sesame seeds / 1大匙 烘香芝麻
Ingredients B /材料B
6 cloves garlic (sliced) / 6粒蒜瓣（切片）
4cm fresh turmeric (sliced) / 4公分黄姜（切片）
100g ginger (finely shredded) / 100克生姜（切幼丝）
5 bird's eye chilies (flatten) / 5条朝天椒（拍扁）
3 red chilies (sliced) / 3条红辣椒（切片）
Marinade /腌料
1 tbsp turmeric powder / 1大匙黄姜粉
1/2 tsp salt / 1/2小匙盐
1 tbsp cooking oil / 1大匙食油
Seasoning /调味料
300m1 rice vinegar / 300毫升白米醋
100mI fresh lime juice / 100毫升新鲜酸柑汁
4 tbsp caster sugar / 4大匙细砂糖
1 tbsp fish sauce / 1大匙鱼露
1 tsp salt / 1小匙盐
5 small fourfinger threadfin fishes / "ikan senangin" / 5条 小马友鱼
150ml water / 150毫升 清水
1 tbsp toasted sesame seeds / 1大匙 烘香芝麻
Ingredients B /材料B
6 cloves garlic (sliced) / 6粒蒜瓣（切片）
4cm fresh turmeric (sliced) / 4公分黄姜（切片）
100g ginger (finely shredded) / 100克生姜（切幼丝）
5 bird's eye chilies (flatten) / 5条朝天椒（拍扁）
3 red chilies (sliced) / 3条红辣椒（切片）
Marinade /腌料
1 tbsp turmeric powder / 1大匙黄姜粉
1/2 tsp salt / 1/2小匙盐
1 tbsp cooking oil / 1大匙食油
Seasoning /调味料
300m1 rice vinegar / 300毫升白米醋
100mI fresh lime juice / 100毫升新鲜酸柑汁
4 tbsp caster sugar / 4大匙细砂糖
1 tbsp fish sauce / 1大匙鱼露
1 tsp salt / 1小匙盐
Method
1) Wash and clean up the fishes, season it with marinade, and marinate for 15 minutes. Deep-fry fishes in hot oil until golden brown and crispy over high heat. Dish up, Drain and set aside.
把鱼洗净，加入腌料涂抹均匀后，放置腌渍15 分钟。把鱼放入热油里，以大火炸熟及金黄香脆，捞起，沥除油份。
2) ln hot wok, deep-fry shredded ginger and garlic separately until golden brown and crispy. Dish up and drain.
把姜丝和蒜片炸酥至金黄色，捞起，沥油备用。
3) Remain 3 tbsp hot oil in wok to saute turmeric slices for 5 minutes until oil turns yellow. Discard the turmeric.
镬里保留3大匙热油，放入黄姜片爆香5分钟至油呈黄姜色，然后倾去黄姜。
4) Add water and seasoning in the yellow oil, bring to boil. Once boiled, turn to medium heat and simmer for 5 minutes. Remove from heat.
黄姜油里加入清水和调味料，大火煮沸后，改用中火煮5分钟，离火。
5) Combine fried fishes, red chilies and fried garlic into yellow vinegar solution (Step 4), serve at once with crispy ginger and sprinkle with sesame seeds or let it marinate overnight before serve.
把鱼、红辣椒及炸过的蒜片和黄姜油醋拌匀（ 做法4）。食用时撒上炸姜酥和芝麻，或者将它腌渍一天后，食用。
把鱼洗净，加入腌料涂抹均匀后，放置腌渍15 分钟。把鱼放入热油里，以大火炸熟及金黄香脆，捞起，沥除油份。
2) ln hot wok, deep-fry shredded ginger and garlic separately until golden brown and crispy. Dish up and drain.
把姜丝和蒜片炸酥至金黄色，捞起，沥油备用。
3) Remain 3 tbsp hot oil in wok to saute turmeric slices for 5 minutes until oil turns yellow. Discard the turmeric.
镬里保留3大匙热油，放入黄姜片爆香5分钟至油呈黄姜色，然后倾去黄姜。
4) Add water and seasoning in the yellow oil, bring to boil. Once boiled, turn to medium heat and simmer for 5 minutes. Remove from heat.
黄姜油里加入清水和调味料，大火煮沸后，改用中火煮5分钟，离火。
5) Combine fried fishes, red chilies and fried garlic into yellow vinegar solution (Step 4), serve at once with crispy ginger and sprinkle with sesame seeds or let it marinate overnight before serve.
把鱼、红辣椒及炸过的蒜片和黄姜油醋拌匀（ 做法4）。食用时撒上炸姜酥和芝麻，或者将它腌渍一天后，食用。
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