Ikan Nila Balado: A Spicy Indonesian Delight
Ikan Nila Balado, a tantalizing Indonesian dish, features the delectable tilapia fish (ikan nila) marinated with zesty lime and coated in a vibrant blend of spices. This recipe balances the fish’s mild flavor with the heat of chilies and the sweetness of palm sugar, resulting in an explosion of flavors that is sure to impress your family and friends. Perfect for any meal, this dish captures the essence of Indonesian culinary tradition. Let’s dive into this delicious recipe that will transport your taste buds straight to Indonesia!
Ingredients
| Ingredient | Quantity |
|---|---|
| Tilapia fish (ikan nila) | 10 pieces |
| Lime (jeruk nipis) | 2 pieces |
| Palm sugar (gula jawa) | 2 tablespoons, finely chopped |
| Salt (garam) | To taste |
| Spice Paste | |
| Shallots (bawang merah) | 25 cloves |
| Garlic (bawang putih) | 20 cloves |
| Bird’s eye chili (cabe rawit setan) | 34 pieces |
| Curly red chili (cabe merah keriting) | 180 grams |
| Tomatoes (tomat) | 4 pieces |
| Ginger (jahe) | 4 cm piece |
Nutritional Information (per serving)
(Estimation based on serving 5)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Carbohydrates | 18 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 300 mg |
Instructions
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Prepare the Fish: Start by cleaning the tilapia fish thoroughly, then pat them dry with a paper towel. In a large bowl, rub the fish with salt and the juice of the limes, ensuring that the fish is well-coated. Allow the fish to marinate for about 15-20 minutes. This step is essential as it imparts a delightful tangy flavor to the fish and helps tenderize it.
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Fry the Fish: In a large frying pan, heat a generous amount of oil over medium heat. Once the oil is hot, carefully place the marinated tilapia into the pan. Fry the fish until they are golden brown and cooked through, which typically takes about 5-7 minutes per side. Once done, remove the fish from the pan and drain them on paper towels to absorb excess oil.
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Prepare the Spice Paste: While the fish is frying, it’s time to make the aromatic spice paste. Using a food processor or mortar and pestle, blend the shallots, garlic, bird’s eye chilies, curly red chilies, tomatoes, and ginger into a smooth paste. The vibrant colors and rich aroma of the spice paste will enhance the overall flavor of your dish.
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Sauté the Spice Paste: In the same pan where you fried the fish, drain any excess oil, leaving about a tablespoon for sautéing. Add the blended spice paste to the pan and sauté over medium heat until fragrant and the oil starts to separate from the paste, about 5-7 minutes. Be careful not to burn the paste, as this can affect the dish’s flavor.
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Combine Fish and Spice Paste: Once the spice paste is fragrant, season it with salt and palm sugar, adjusting the taste to your preference. Gently add the fried tilapia to the pan, carefully tossing them in the spice paste to ensure each piece is well-coated. Allow the fish to simmer in the spices for a couple of minutes to absorb the flavors.
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Serve: Remove the pan from the heat and transfer the Ikan Nila Balado to a serving platter. This dish is best served warm, accompanied by steamed rice and a side of fresh vegetables or a crisp salad.
Cooking Tips
- Adjusting Spice Level: For a milder dish, reduce the number of bird’s eye chilies or substitute with sweet red bell peppers.
- Fresh Ingredients: Using fresh spices and herbs will significantly enhance the flavors of the dish, so avoid using pre-ground spices when possible.
- Garnishing: Garnish with fresh cilantro or sliced lime for an extra pop of color and flavor before serving.
Conclusion
Ikan Nila Balado is not just a meal; it’s an experience that embodies the essence of Indonesian cuisine, showcasing how simple ingredients can create something extraordinary. By following these steps, you will create a dish that is both visually appealing and bursting with flavor, perfect for impressing guests or enjoying a delightful family dinner. Enjoy your culinary adventure with this fantastic Indonesian dish!
