Scroll to the bottom of the page for "PRINT RECIPE" ⬇

The Hokkien in Penang call this “Acar Hu”. We normally use Mullet fish (Chee Ya Hu in Hokkien) for this dish and we happened to have some that my Mother-in-Law bought at the market. You may also use Red Snapper fillets.

Nyonya Acar Fish is a traditional Peranakan (Nyonya) dish that combines influences from Chinese and Malay culinary traditions. It features fried fish (typically mackerel, pomfret, or similar types) pickled in a tangy and flavorful acar sauce. The dish is known for its unique balance of sweet, sour, and spicy flavors, making it a delicious accompaniment to rice.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Nyonya Acar Fish

INGREDIENTS:

8 mullet fish (ikan belanak)

Sea salt

1 cup cooking oil

50g (8 cloves) garlic, sliced thinly

50g ginger, julienne

20g turmeric root, sliced thinly

2 red chillies, seeded and cut into big pieces

60ml vegetable oil (I used coconut oil)

100ml white vinegar (I used Heinz distilled white vinegar)

4 tbsp brown sugar or to taste

1 tsp salt or to taste

1 tsp sesame seeds, toasted

METHOD:

Clean the fish and drain. Season fish with salt and deep fry until golden brown. Set aside.
Fry the turmeric with 60ml of oil until almost crispy. The oil will become yellow. Remove turmeric from wok and set aside.
Using the turmeric oil, fry ginger and garlic until golden brown. Remove from oil and set aside.
Turn off the heat, add in chillies, vinegar, sugar and salt into same oil. Stir until sugar dissolved.
Add the fried turmeric, ginger, garlic and lastly the fish to the mixture. Keep submerged in the vinegar mixture at least one hour before serving.
Garnishing with toasted sesame seeds and serve. The best to eat the next day as the flavours will develop.