Spicy Tongkol Blado Delight
If you’re craving a dish that packs a punch of flavor, this Spicy Tongkol Blado recipe will become your go-to! It’s the perfect blend of fresh fish, fiery chilies, and aromatic spices. Every bite offers a tantalizing taste that’s sure to satisfy spice lovers. With a few simple ingredients and a bit of preparation, you can recreate this traditional Indonesian dish at home.
Let’s dive into the ingredients, nutritional information, and step-by-step instructions!
Ingredients
| Ingredients | Quantity |
|---|---|
| Fresh tongkol fish | 3 medium-sized fish |
| Candlenuts (kemiri) | 3 pcs |
| Shallots | 5 cloves |
| Garlic cloves | 4 cloves |
| Bird’s eye chili (cabe setan) | A handful (adjust to taste) |
| Large green chili (cabe hijau) | 1 pc |
| Instant fish seasoning mix | 1 sachet (Racik ikan) |
| Tomato | 1 medium |
| Bay leaves (daun salam) | 2 leaves |
| Galangal (laos) | ½ inch, smashed |
| Turmeric | ½ inch |
| Ginger | ½ inch, smashed |
| Cooking oil | As needed for frying and sautéing |
| Water | ½ cup |
| Sugar | To taste |
| Chicken stock seasoning (Royco) | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 28 g |
| Carbohydrates | 5 g |
| Fats | 15 g |
| Sodium | 350 mg |
| Fiber | 2 g |
| Cholesterol | 65 mg |
| Vitamin C | 25 mg |
Note: Nutritional values are estimates and may vary based on ingredients used.
Instructions
-
Prepare the Fish:
- Clean the tongkol fish thoroughly and cut each into two pieces.
- Rub the fish with the instant fish seasoning (Racik ikan) and let it marinate for about 10-15 minutes to absorb the flavors.
-
Prepare the Spice Paste:
- Blend or grind the shallots, garlic, bird’s eye chili, green chili, candlenuts, turmeric, and tomato into a smooth paste. For extra texture, you can leave the paste slightly coarse.
- Lightly smash the galangal and ginger to release their natural aromas, setting them aside for later use.
-
Fry the Fish:
- Heat a generous amount of oil in a frying pan over medium heat.
- Fry the fish pieces until they are halfway cooked (golden on the outside but not completely done inside). Remove the fish from the pan and set aside. Drain any excess oil using a paper towel.
-
Sauté the Spice Paste:
- In the same pan, reduce the oil to about 2 tablespoons.
- Sauté the blended spice paste along with the bay leaves, smashed ginger, and galangal. Stir continuously until the aroma is fragrant and the paste turns a deep color, which should take around 5-7 minutes.
-
Add Water and Simmer:
- Pour in half a cup of water to the sautéed spices and stir well. Bring the mixture to a gentle boil.
- Once it begins to simmer, season with chicken stock seasoning (Royco) and a pinch of sugar to balance the heat of the chilies.
-
Cook the Fish:
- Carefully add the half-fried fish back into the pan, ensuring the fish pieces are fully coated with the flavorful sauce.
- Lower the heat and allow the fish to simmer for an additional 5 minutes, letting the fish absorb the spices and finish cooking through.
-
Serve and Enjoy:
- Once the sauce has slightly thickened, and the fish is cooked to perfection, turn off the heat.
- Plate the Spicy Tongkol Blado and serve it with steamed rice or your favorite side dishes.
Cooking Tips:
- If you prefer a milder version of this dish, reduce the amount of bird’s eye chili and replace it with more green chili.
- Tongkol is a versatile fish that holds up well in spicy dishes. However, you can substitute it with other firm white fish if needed.
- Adding a squeeze of fresh lime juice before serving enhances the flavors and gives the dish a zesty finish.
This Spicy Tongkol Blado recipe is a true explosion of flavor. From the heat of the chilies to the deep savory notes of the sautéed spices, it’s a dish that will leave a lasting impression. Perfect for family gatherings or as a special treat for yourself, this recipe is bound to become a favorite in your kitchen!
Enjoy your culinary adventure with this spicy seafood sensation!
