When I saw this Terengganu dish, I was happy because it is easy enough for me to do for Malaysian Food Fest’s Terengganu Month. The chilli in the recipe is grounded and uses chilli padi as well. I am not sure if I can handle a dish that is too spicy so I sliced the chillis instead and omitted the chilli padi. I also added in some pineapples as I thought that would go quite well. The sauce turned out very delicious as the turmeric’s peppery taste went well together with the spiciness from the chillis. With the additional pineapples, the sauce turned out very refreshing and delicious with the mackerel. Even my 5 year old daughter had a serving of the sauce over her rice! The best part is, it’s fairly easy to make.
Acar Ikan (serves 10)
Recipe from Chef Rossham Rusli for Kuali.com