📝 About This Recipe
A cornerstone of Malacca's Eurasian heritage, this pickle is a bold explosion of salty, sweet, and tangy flavors. It features firm chunks of salted fish preserved in a fragrant, oil-rich spice paste of ginger, garlic, and chilies, balanced by the crunch of pickled aromatics. This 'pantry gold' is a labor of love that transforms simple white rice into a gourmet experience.
🥗 Ingredients
The Salted Fish
- 250 grams Salted Threadfin (Ikan Kurau) or Ikan Talang (cut into 1.5cm cubes)
- 1 cup Vegetable Oil (for deep frying and sautéing)
The Spice Paste (Rempah)
- 150 grams Shallots (peeled)
- 10 cloves Garlic (peeled)
- 50 grams Fresh Ginger (peeled and sliced)
- 20-25 pieces Dried Red Chilies (soaked in hot water and deseeded)
- 1 teaspoon Turmeric Powder
The Pickling Base & Aromatics
- 1/2 cup Distilled White Vinegar (adjust to taste for acidity)
- 5-6 tablespoons Granulated Sugar (essential for balancing the salt)
- 12 pieces Small Shallots (kept whole or halved if large)
- 12 pieces Garlic Cloves (peeled and kept whole)
- 3 tablespoons Ginger (finely julienned)
- 6-8 pieces Green Chilies (slit lengthwise but kept whole)
👨🍳 Instructions
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1
Prepare the salted fish by soaking the cubes in warm water for about 15-20 minutes. This removes excess salt and softens the fish slightly. Drain and pat very dry with paper towels.
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2
Heat the vegetable oil in a wok or deep pan over medium heat. Fry the salted fish cubes until they are golden brown and crispy. Remove with a slotted spoon and set aside to drain on paper towels.
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3
In a blender or food processor, combine the shallots, 10 cloves of garlic, 50g of sliced ginger, and the soaked dried chilies. Blitz into a very smooth, fine paste. Add a little oil if necessary to help the blades turn.
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4
Remove all but 1/2 cup of the frying oil from the wok. Heat the remaining oil over medium-low heat and add the blended spice paste along with the turmeric powder.
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5
Sauté the paste (tumis) patiently for about 12-15 minutes. Stir frequently until the oil separates from the paste (pecah minyak) and the color deepens to a rich, dark burgundy.
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6
Add the sugar and stir until it dissolves and begins to caramelize slightly into the paste.
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7
Pour in the white vinegar. Bring the mixture to a gentle simmer. The sauce should be thick, glossy, and pungent.
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8
Add the whole shallots, whole garlic cloves, julienned ginger, and slit green chilies. Toss them in the sauce for 3-4 minutes. You want them to lose their raw edge but retain a distinct crunch.
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9
Fold in the fried salted fish cubes. Gently stir to ensure every piece of fish is thoroughly coated in the thick pickling sauce.
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10
Turn off the heat. Taste the sauce—it should be a harmonious balance of sweet, sour, and spicy. Usually, no extra salt is needed as the fish provides plenty.
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11
Allow the pickle to cool completely in the wok. This allows the flavors to penetrate the vegetables and fish.
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12
Transfer to sterilized glass jars. Ensure the oil covers the top of the solids to act as a natural preservative.
💡 Chef's Tips
Always use a clean, dry spoon when scooping the pickle from the jar to prevent mold growth. For the best flavor, let the pickle mature in the refrigerator for at least 3-5 days before consuming. If you prefer a milder heat, ensure you remove every seed from the dried chilies before blending. Ikan Kurau (Threadfin) is the premium choice for this recipe because it holds its shape well and has a 'meaty' texture. If the pickle feels too dry, you can stir in a little more oil and a splash of vinegar after it has cooled.
🍽️ Serving Suggestions
Serve as a side condiment with hot steamed white rice and a simple omelet. Pairs beautifully with Kristang-style Devil's Curry (Debal) to provide a tangy contrast. Excellent when stirred into plain rice congee or porridge on a rainy day. Spread a little of the sauce on crusty sourdough bread for a unique fusion snack. Serve alongside grilled fish or prawns to add a punchy, acidic kick to the seafood.