Balado Tongkol: A Spicy Indonesian Mackerel Dish
Embark on a culinary adventure with Balado Tongkol, a traditional Indonesian dish that tantalizes the taste buds with its vibrant flavors and aromatic spices. This delightful recipe features tongkol, a type of mackerel, enveloped in a fiery chili paste, bringing warmth and excitement to any meal. Ideal for those who love a bit of spice, Balado Tongkol is not just a dish but a celebration of Indonesian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tongkol (mackerel) | 1/2 kg (approximately 5 pieces) |
| Bird’s eye chili (Cabe rawit) | 5 pieces |
| Red curly chili (Cabe merah kriting) | 50 grams (1/2 ons) |
| Bay leaves (Daun salam) | 2 leaves |
| Turmeric (Kunyit) | 1 piece (about 1-inch) |
| Galangal (Laos) | 1 piece (about 1-inch) |
| Lemongrass (Sereh) | 1 stalk |
| Lemon juice (from lemon) | 1/4 lemon |
| Brown sugar (Gula merah) | 1 small piece |
| Salt (Garam) | 2 teaspoons |
| Seasoning (Masako) | 1 teaspoon |
| Shallots (Bawang merah) | 9 pieces |
| Garlic (Bawang putih) | 5 cloves |
| Tomato (Tomat) | 1 piece |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fats | 15 g |
| Fiber | 3 g |
Instructions
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Prepare the Fish: Start by frying the tongkol (mackerel) in a skillet until golden brown and cooked through. Set aside once done.
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Make the Spice Paste: In a food processor, blend together the bird’s eye chili, red curly chili, turmeric, shallots, and garlic until finely ground to create a smooth spice paste.
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Sauté the Aromatics: In a pan over medium heat, sauté the bay leaves, galangal, and lemongrass until they become fragrant. This will infuse the oil with rich, aromatic flavors.
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Combine the Ingredients: Add the ground spice paste to the pan and sauté for a few minutes, allowing the spices to cook through. If necessary, add a splash of water to help it combine and avoid sticking.
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Season the Mixture: Add the brown sugar, salt, and seasoning (Masako) to the spice mixture, stirring well. Squeeze in the juice of 1/4 lemon to brighten the flavors and balance the heat.
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Add the Fish: Gently place the fried tongkol into the pan with the spice mixture, ensuring each piece is coated with the rich sauce.
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Finish with Vegetables: Toss in the whole bird’s eye chilies and the chopped tomato, allowing the dish to simmer until the liquid reduces and the flavors meld together beautifully.
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Serve and Enjoy: Once the sauce has thickened and the fish is well coated, remove from heat. Serve your Balado Tongkol hot, accompanied by steamed rice or your favorite side dishes.
Cooking Tips
- Adjust the amount of chilies according to your spice tolerance; you can always add more or less to suit your taste.
- For added flavor, consider marinating the fish with salt and lemon juice before frying.
This Balado Tongkol recipe is not only a feast for the eyes with its vibrant colors but also a delightful way to experience the bold flavors of Indonesian cuisine. Perfect for gatherings or a comforting family dinner, this dish is sure to impress! Happy cooking!
