Spicy Cakalang Fish with Boiled Eggs in Balado Sauce

Balado Cakalang Fish and Eggs

Ingredients:

• 1/2 kg cakalang fish (about 3 pieces)
• 4 boiled eggs
• 1 lime
• For the spice paste:
  • 8 shallots
  • 3 cloves garlic
  • 5 red chilies
  • 10 red bird’s eye chilies (to taste)
  • 1 tablespoon chili powder (optional)
  • 3 kaffir lime leaves
  • Shrimp paste to taste
  • Sugar and salt to taste

Instructions:

1. Prepare the Fish:

   • Clean the cakalang fish thoroughly and cut them into two pieces each. Rub with lime juice and salt, then fry until golden and crispy. Set aside.

2. Make the Spice Paste:

   • Blend all the spice paste ingredients except for the kaffir lime leaves until smooth.

3. Cook the Spice Paste:

   • Heat some oil in a pan. Add the blended spice paste and kaffir lime leaves, and sauté until fragrant.

4. Add Liquid and Boil:

   • Pour in about half a glass of water. Stir and let the mixture cook until the water reduces slightly.

5. Incorporate Eggs:

   • Cut the boiled eggs into halves or quarters and add them to the pan. Season with sugar and salt to taste, mixing gently to coat the eggs with the spice paste.

6. Combine Fish:

   • Once the spice paste has thickened and become oily, add the fried cakalang fish. Stir well and adjust the seasoning as needed.

7. Serve:

   • Allow the flavors to meld together for a few minutes before serving. Enjoy your Balado Cakalang Fish and Eggs with steamed rice or as part of a larger meal.

This vibrant dish is perfect for those who appreciate bold flavors and a spicy kick!