Spicy Indonesian Mackerel in Balado Sauce

Pindang Tongkol Balado Recipe

Ingredients:

• 10 pieces of pindang tongkol (Indonesian mackerel in brine)
• 1 stalk lemongrass
• 2 bay leaves
• Salt, to taste
• Sugar, to taste
• White pepper, to taste
• Cooking oil

For the Spice Paste:

• 3 cloves garlic
• 5 shallots
• 10 red chilies
• 5 bird’s eye chilies
• 1 tomato

Instructions:

1. Prepare the Fish:
   Begin by frying the pindang tongkol pieces until they are half-cooked. Once done, set them aside.

2. Prepare the Spice Paste:
   In a blender or food processor, blend together the garlic, shallots, red chilies, bird’s eye chilies, and tomato until you have a smooth paste.

3. Cook the Spice Paste:
   Heat some cooking oil in a pan over medium heat. Add the blended spice paste to the pan and sauté until fragrant and the oil starts to separate from the paste.

4. Add Aromatics:
   Add the lemongrass stalk and bay leaves to the pan with the spice paste. Continue to cook for a few more minutes until the aroma is released.

5. Season:
   Season the mixture with salt, sugar, and white pepper to taste. Adjust the seasoning as needed.

6. Combine with Fish:
   Add the half-cooked pindang tongkol to the pan. Stir to coat the fish thoroughly with the spice mixture.

7. Simmer:
   Cook until the fish is fully cooked and has absorbed the flavors of the spice paste. Stir occasionally to ensure even cooking.

8. Serve:
   Once the fish is cooked and the flavors are well blended, remove from heat and serve hot.

Enjoy your flavorful Pindang Tongkol Balado, a dish that captures the vibrant essence of Indonesian cuisine!