Spicy Mackerel Balado (Cuwek Tongkol Balado)
Ingredients:
- 12 pieces mackerel fillets
- 1 block of stink beans (pete), peeled and halved
- 1 medium-sized tomato
- 10 curly red chilies
- 5 bird’s eye chilies
- 5 shallots
- 2 cloves garlic
- Salt and sugar to taste
- Cooking oil
Instructions:
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Prepare the Mackerel: Rinse the mackerel fillets thoroughly and pat dry. Heat cooking oil in a frying pan over medium heat. Fry the mackerel fillets until golden brown on both sides. Remove from heat and set aside.
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Prepare the Ingredients: Peel and halve the stink beans (pete). Finely grind the curly red chilies, bird’s eye chilies, shallots, garlic, and tomato until smooth.
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Cooking Process:
- Heat some cooking oil in a pan over medium heat. Sauté the ground spice paste until fragrant.
- Add the stink beans (pete) and fried mackerel fillets into the pan. Stir gently to coat the fish and beans with the spice mixture.
- Season with salt and sugar according to taste. Stir-fry until everything is well combined and cooked through.
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Serve: Transfer the spicy mackerel balado to a serving plate. Serve hot with steamed rice.
Notes:
- Spice Level: Adjust the amount of bird’s eye chilies to suit your spice preference.
- Variations: You can add lime juice or kaffir lime leaves for added freshness.
- Storage: Leftovers can be refrigerated and reheated gently before serving.
Enjoy this flavorful Indonesian dish of spicy mackerel balado, perfect for adding a kick to your mealtime repertoire!
