Indonesian fish recipes
Spicy Indonesian Mackerel & Tofu Balado
Balado Tongkol Tahu Recipe
Experience the bold flavors of Indonesian cuisine with this delectable Balado Tongkol Tahu. This dish combines fried mackerel and tofu in a rich, spicy sauce made with fresh herbs and chili peppers, capturing the authentic essence of Indonesia. Perfectly complemented with fresh basil leaves, it’s a harmonious balance of heat, savory, and aroma—ideal for a memorable meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Large mackerel fish (Tongkol) | 1 fish, cleaned and halved |
| Fried tofu | 4 pieces, cut in half |
| Fresh basil leaves (Kemangi) | To taste |
Spice Paste (Bumbu)
| Ingredients | Quantity |
|---|---|
| Tomato | 1 large |
| Red chili peppers | 2 large |
| Bird’s eye chili | 10 small |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Bay leaves | 2 leaves |
| Lemongrass stalk | 1 stalk, bruised |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Preparation
- Begin by thoroughly cleaning the mackerel (Tongkol) and pat it dry. Lightly fry the fish until it is half-cooked and has a golden-brown surface.
- Fry the tofu pieces until they are golden on the outside. Set the fish and tofu aside while preparing the sauce.
-
Spice Paste Preparation
- In a blender or mortar, blend the tomato, red chili peppers, bird’s eye chili, shallots, and garlic until you achieve a smooth, thick paste.
-
Sautéing the Spice Paste
- Heat a bit of oil in a large skillet or wok. Sauté the spice paste over medium heat, stirring occasionally until fragrant and the oil separates from the paste.
- Add the bay leaves and bruised lemongrass stalk, letting the aromatics infuse for an additional minute.
-
Combining the Ingredients
- Add the fried tofu and mackerel to the skillet, stirring gently to coat them evenly with the spice paste.
- Sprinkle salt and sugar to taste, balancing the flavors to your preference.
- Toss in a handful of fresh basil leaves, stirring until they wilt and infuse the dish with a fresh aroma.
-
Finishing Touches
- Simmer the mixture until the fish and tofu have absorbed the flavors completely and are cooked through. Adjust seasonings as needed.
-
Serve
- Transfer the Balado Tongkol Tahu to a serving dish and enjoy with steamed rice.
Chef’s Tip: Adjust the spice level by adding more or fewer bird’s eye chilis, depending on your preference for heat. The basil adds a refreshing aroma, but feel free to add other herbs like lemon basil for an additional layer of flavor.
