- 1/2 cup (125ml) water
- 3 tablespoons white wine vinegar
- 1 tablespoon sugar
- 3 eschalots, peeled and thinly sliced lengthways
- 5 small green chillies
- 1/4 teaspoon ground turmeric
- 2 teaspoons finely grated fresh ginger
- 2 carrots, peeled and julienned (matchstick size)
- 1 Granny Smith apple, peeled and julienned (matchstick size)
- 2 Nile perch fillets, defrosted, cut into 8 pieces (about 600g)
- Salt & white pepper
- 1 tablespoon vegetable oil
- 250g pkt bean thread vermicelli
- 1 cup fresh coriander leaves
- 3 teaspoons sesame oil
To make acar, combine the water, vinegar, sugar, eschalots, chillies, turmeric and ginger in a medium-sized saucepan. Bring to the boil, reduce the heat to low and simmer for 3 mins. Add the carrot and apple, remove from the heat and allow to cool. Season with salt and pepper.
Place the vermicelli in a bowl of water and allow to stand for 10-15 mins or until soft. Drain immediately and toss through the coriander leaves and the sesame oil.
Season the fish fillets with salt and pepper. Heat the oil in a heavy-based frying pan and cook the fish in batches 2-3 minutes each side until golden and just cooked when tested. Serve the fish fillets with the vermicelli and top with the acar.