Fried Mackerel with Spicy Eggplant (Tongkol Goreng + Balado Terong)
Ingredients:
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For the Fried Mackerel (Tongkol Goreng):
- 3 medium-sized mackerel (cleaned and gutted)
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1 teaspoon ground coriander (ketumbar)
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For the Spicy Eggplant (Balado Terong):
- 4 medium eggplants (cut into cubes and deep-fried)
- 4 tomatoes
- 13 small red chilies (adjust to taste)
- 5 large red chilies (curly type)
- 3 shallots
- 1 clove garlic
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon seasoning powder (optional)
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For Serving:
- Cucumber slices
- Boiled cassava leaves (daun singkong rebus)
- Thai basil leaves (kemangi)
Steps:
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Prepare the Mackerel:
- Season the cleaned mackerel with minced garlic, salt, and ground coriander. Ensure the fish is evenly coated with the seasoning.
- Heat oil in a frying pan over medium heat and fry the seasoned mackerel until golden brown and crispy. Drain on paper towels and set aside.
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Prepare the Spicy Eggplant:
- In a separate pan, heat oil and fry the eggplant cubes until golden and tender. Remove and drain on paper towels.
- In a blender or food processor, blend the tomatoes, small red chilies, large red chilies, shallots, and garlic into a smooth paste.
- Heat some oil in a pan over medium heat and sautรฉ the blended paste until fragrant and the oil starts to separate.
- Add the fried eggplant cubes to the sambal (chili paste) and mix well. Adjust seasoning with sugar, salt, and optional seasoning powder to taste.
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Assemble and Serve:
- Arrange the fried mackerel on a serving plate.
- Spoon the spicy eggplant mixture over or alongside the mackerel.
- Garnish with cucumber slices, boiled cassava leaves, and Thai basil leaves.
Enjoy this flavorful and satisfying dish that brings together the crispy fried mackerel and the spicy, savory eggplant in a perfect harmony of tastes!
