Ikan Kembung Balado: A Spicy Delight from Indonesia
Introduction
Ikan Kembung Balado is a vibrant and flavorful dish originating from Indonesia, showcasing the beloved mackerel fish, known for its rich taste and firm texture. This recipe combines the savory essence of fried fish with a robust, spicy sambal made from a medley of fresh ingredients, resulting in a dish that is both satisfying and aromatic. Perfect for a family meal or a special occasion, Ikan Kembung Balado is sure to tantalize your taste buds and bring the warmth of Indonesian cuisine to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan kembung (medium mackerel) | 1/4 fish, cleaned |
| Cabe keriting (curly red chilies) | 9 pieces, chopped |
| Bawang merah (red shallots) | 5 pieces, sliced |
| Bawang putih (garlic) | 3 cloves, minced |
| Tomat (tomato) | 1 piece, chopped |
| Gula merah (brown sugar) | A pinch (to taste) |
| Garam (salt) | To taste |
| Penyedap (seasoning) | To taste |
| Kecap Inggris (Worcestershire sauce) | A dash |
| Daun jeruk (lime leaves) | 3 leaves, torn |
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the ikan kembung (mackerel), ensuring all scales and innards are removed. Rinse it under cold water and pat dry with a paper towel. Next, heat oil in a frying pan over medium heat and fry the fish until it is golden brown and slightly crispy, ensuring it is cooked through. Set the fried fish aside on a plate lined with paper towels to absorb excess oil.
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Make the Sambal: In the same pan, remove excess oil if necessary, leaving just enough to sautΓ© the spices. Add the minced garlic and sliced shallots, stirring them until they become fragrant and translucent. Incorporate the chopped cabe keriting (curly red chilies) and continue to sautΓ© for another minute until the chilies are softened and well-blended with the shallots and garlic.
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Combine the Ingredients: Add the torn daun jeruk (lime leaves) to the sautΓ©ed mixture, followed by the chopped tomato. Stir the ingredients together until the tomato begins to break down, releasing its juices. Next, sprinkle in the gula merah (brown sugar), a dash of kecap Inggris (Worcestershire sauce), and season with salt and penyedap (seasoning) to enhance the flavors. Mix everything well.
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Incorporate the Fish: Carefully place the fried ikan kembung back into the pan with the sambal. Pour in a little water to help the spices coat the fish evenly. Cover the pan with a lid and allow it to simmer for approximately 3 minutes, giving the flavors time to meld together.
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Final Touches: After the simmering time, remove the lid and taste the sauce. Adjust the seasoning if needed by adding more salt, sugar, or seasoning. Once satisfied with the flavor, your Ikan Kembung Balado is ready to be served.
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Serving Suggestions: Serve this delightful dish hot, garnished with additional lime leaves if desired, alongside steamed rice and fresh vegetables for a complete meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 22 g |
| Carbohydrates | 15 g |
| Fat | 12 g |
| Fiber | 2 g |
Conclusion
Ikan Kembung Balado is a captivating dish that marries the fresh flavors of Indonesian spices with the wholesome goodness of fish, resulting in a meal that is both nourishing and packed with character. Whether enjoyed as part of a festive spread or a comforting weeknight dinner, this recipe invites you to savor the essence of Southeast Asian cuisine. Dive into this culinary adventure, and let each bite transport you to the heart of Indonesia!
