Fried Tilapia in Yellow Acar

Serves 2

One of my besties has Tilapia in the fridge and don’t know what to do with it. I also see that some of my bloggers friends have harvested abundance of green chilies. Well, with Tilapia and green chilies, we can transform it to a delicious fish dish very popular in Sundanese lunch stalls. Acar itself might have been influenced by the Indian in the early kingdom eras in Java island. Tilapia taste great, the bad part is that it has a lot of bones and not so much meat. So deep fry it well to make it crispy.

1 Tilapia
1 lime (take only the juice)
1/2 tbs salt
2 tsp garlic paste

3 cloves garlic
300 ml water
1/2-1 tsp tumeric powder
1 tsp coriander powder
1/2 tbs sugar
1 tsp salt
2 tbs vinegar
2 tbs tapioca flour
3 kefir lime leafs
5 small chilies
1/2 cucumber
1/2 carrot

How to prepare:
-clean the Tilapia, wash and drain
-marinate it with lime juice
-mix the garlic paste with salt, then marinate the Tilapia for 15 minutes
-heat deep fry oil and fry the Tilapia until dry, set aside

-crush the garlic with the side of your knife and cut into small pieces
-cut the cucumber into long thin pieces, set aside
-cut the carrot into long thin pieces, set aside
-saute the garlic until fragrant and add 300 ml of water
-add the tumeric powder, vinegar, sugar, salt, kefir lime leafs and cook until it comes to a boil
-add the cucumber, carrot and small chilies
-dilute tapioca flour with water
-add in the tapioca mixture to the sauce
-add the Tilapia and let it cook for 3 minutes in both sides


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