Balado Patin Fish Head Recipe
Ingredients:
- 4 patin fish heads, split in half
- For the Spice Paste:
- 8 shallots
- 3 cloves garlic
- 5 large red chilies
- 8 bird’s eye chilies (adjust to taste)
- 1 large tomato
- Seasoning:
- Salt, to taste
- Brown sugar, to taste
Instructions:
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Prepare the Fish Heads:
- Soak the patin fish heads in hot water. This step helps to reduce the oil and fat content, resulting in a cleaner, less greasy dish.
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Season and Fry the Fish:
- Season the fish heads with minced garlic and a pinch of salt. Heat oil in a pan and fry the fish heads until they are golden brown and crispy. Set aside.
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Make the Spice Paste:
- In a mortar and pestle, coarsely grind the shallots, garlic, red chilies, bird’s eye chilies, and tomato until you have a rough paste. If you don’t have a mortar and pestle, a food processor will also work.
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Cook the Spice Paste:
- Heat a little oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste.
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Add Seasonings:
- Pour in a small amount of water to help the paste cook evenly. Season with salt and brown sugar to taste. Continue cooking until the paste is thickened and the water has mostly evaporated.
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Combine and Simmer:
- Gently add the fried fish heads to the pan. Ensure that the spice paste coats the fish heads evenly. Allow it to simmer for a few minutes so that the flavors meld together.
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Serve:
- Once everything is well combined and the fish is heated through, your Balado Patin Fish Head is ready to serve. Enjoy it with steamed rice for a complete meal.
Bon appétit! Enjoy your flavorful and aromatic Balado Patin Fish Head, a dish that combines spicy, sweet, and savory notes into a deliciously satisfying experience.
