Whenever I am home in Penang, I make it an effort that I learn our family recipes from my aunt, who is in her late 70’s.
Since my late mother passed away some 3 years ago, she is now the only person who knows the recipes of all our much-treasured family dishes—everyday home-cooked recipes, Nyonya food, and kuih (sweet cakes).
This mouthwatering and super delicious Acar Hu, or Nyonya Pickled Fish, is a much celebrated Nyonya recipe.
Everyone in my family loves this concoction of deep-fried fish pickled with a turmeric-vinegar base, spiced with garlic, ginger, and chilies…
In my family, we would use a type of fish called “chee ya hu” (silver mullet). However, you can make Acar Fish with fish fillet such as red snapper as silver mullet is not widely available.
When my friend Patty Unterman of San Francisco Examiner came to visit Penang, my brother and I introduced her to Penang’s Nyonya food.
At the first bite, Patty asked me for the Acar Fish recipe. I am so glad that both my brother CK and I had the opportunity to make this dish together, following my aunt’s instructions as she sat in the kitchen narrating the step-by-step to us.
Acar fish is extremely tasty and tantalizing, with the perfect balance of flavors. To learn more about Nyonya food, check out my site.
SUBSCRIBE AND GET NEW RECIPES
Nyonya Acar Fish Recipe ( Acar Hu )
Nyonya Acar Fish recipe - This mouthwatering and super delicious fish, is a much celebrated Nyonya recipe. Everyone in my family loves this concoction of deep-fried fish pickled with a turmeric-vinegar base, spiced with garlic, ginger, and chilies. | rasamalaysia.com
Ingredients
- 1 medium-sized turmeric peeled and sliced into thin pieces
- 600 g silver mullet or bone-in Red Snapper fish fillet cut into 1-inch thick fillet
- 1 big knob ginger, peeled and cut into matchstick strips
- 2 small garlic bulb, peeled and sliced into thin pieces
- 3 fresh red chilies sliced into pieces diagonally
- 10-12 bird's eye chilies
Marinade:
- 2 cups oil
- 2 cups water
- 1 cup Chinese rice vinegar or to taste
- 2 tablespoons salt or to taste
- 1 cup sugar or to taste
- 1 heaping tablespoon toasted white sesame
Instructions
-
Dry the turmeric, ginger, and garlic under the sun for a few hours. Marinate the fish with some salt before deep-frying to golden crispy texture. Transfer the fish into a deep pot, follow by the ginger, garlic, and chilies.
-
Heat up a wok and stir-fry the turmeric until the oil becomes yellow. Discard the turmeric using a colander. Add water and vinegar to the wok and bring it to boil. Season with sugar and salt per the recipe or to taste. Transfer the marinade into the pot and make sure that the fish and ingredients are submerged by the marinade. Sprinkle the sesame on top and cover the pot with its cover and let the fish pickle overnight. The fish is best served the next day.
Recipe Notes
Stated above is the traditional method of making Nyonya acar fish. You can leave the ginger, garlic, and turmeric to air dry for a few hours, or you can even use the oven to quickly "dry" them. The key is to lose the moisture content in the ingredients.
Latest Recipes:
If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
dewdle
The only thing that came through Google Reader was the headline/link… no text or photo. Thought you’d want to know.
Nate @ House of Annie
I love acar. This is a pretty interesting recipe in the method used to cook the fish. I guess it’s like a hot pickle?
Is the fish served hot or cold?
Little Inbox
Yes, chi-ya hu taste the best when comes to Acar Fish. This is a very appetising dish!
Karen
Hi! Glad I came across your site. I love authentic nyonya food. Will definitely try out your acar fish. Thanks for sharing.
Eleanor Hoh
How long does Acar fish keep for in its marinade, Bee? Hmm, never had this.
mycookinghut
I miss eating Acar Hu! I enjoy eating fish cooked this way, brings back all the good memories back home!
Lisa
Love this… my mom used to cook this too… :D
GourmetGetaways
I am sure that would be an amazing flavor. The dish looks so delicious and it is full of my favourite ingredients, I have bookmarked this one!
nishiSS
Even though I am a hard core vegetarian, I can’t help but admire the way the colours in the photograph is standing out. It’s a very simple recipe but you have made it look exotic!!! Amazing :)
Sukaina
This looks very hot and fiery. I live red snapper so I’m going to try and give this a go. I have to say, Nyonya cuisine sounds very similar to Indian cuisine looking at the ingredients list.
Rasa Malaysia
Hi Sukaina, this dish is not hot at all despite the many chilies used. The chilies are actually “pickled” so they will taste sour and they are eaten together with the fish.
[email protected]
Hi Bee, glad that you got back safe. Hope your baby travelled well. This would be a great dish, I believe, with white porridge. Very homely dish!
The Travelling Chopsticks
I just stumbled upon this blog and am so excited. I was born in KL but grew up in Singapore…but now living in Mexico – where these incredibly flavours are really a world away! I really love your blog and am so excited to find a blog dedicated to the wonderful South East Asian flavours! Excellent!
Kankana
I never heard of acar fish .. but all that chilly on the plate is making my mouth super watery :) I love spice.. saving this dish to give a try :)
Sam Pugeda
I also have not heard of Acar fish, but my family does eat red snapper. The chillies are actually pickled? Is there still some bite? I love sour dishes, but spicy ones as well.
Also, I completely understand your desire to learn the family recipes. I am the youngest and only girl in the family, so the responsibility of learning to cook our family’s recipes falls to me.
Rasa Malaysia
Yes, chilies are pickled and nice! You will love this recipe.
Biev
Would Chinese black vinegar be ok?
Rasa Malaysia
No!
Geoff
Hi…looks great ! Couple of questions….left to pickle overnight in the fridge or at room temp ? I guess this dish is served at room temperature and not re-heated ? Thanks !
Rasa Malaysia
Room temperature.
Geoff
Sorry…one more question…the 2 cups of oil are for the marinade right ? Oil, water, vinegar, sugar etc. Those 2 cups of oil aren’t for deep frying the fish ? Just checking….don’t want to make a really oily marinade if there’s not supposed to be oil in it ! Ta.
Rasa Malaysia
Yes, two cups of oil. Supposed to be oily, not the oil for frying.
Low C T
I love Acar Fish! My mom use to make this for us 40 years ago
cheah tean hong
I have not cooked this dish since my mum passed away in 2000. .It brought back lots of memories of new year’s eve and nyonya weddings
I chanced upon your recipe and will make an effort to cook this dish soon.
Btw, the senangin is a good substitute for the chee ya hu.
Gin
Do you think this will work in chicken as well (Acar Chicken?)
Rasa Malaysia
You can try but there is no acar chicken in Nyonya dish.
zhia aala
This is my favorite during my childhood time. My late mom used to used this meal almost every week. Yummy.
Nicholle
Can I use Japanese Sushi Vinegar or Apple Cider Vinegar?
Rasa Malaysia
Yes you can try.