Ikan Kembung Balado: A Spicy Indonesian Delight
Ikan Kembung Balado is a mouthwatering Indonesian dish that features mackerel fish cooked in a spicy chili sauce, known as balado. This dish is a beautiful blend of flavors and aromas that will transport you to the vibrant streets of Indonesia with every bite. Perfect for those who enjoy a bit of spice in their meals, Ikan Kembung Balado is both simple to prepare and absolutely delightful. Let’s dive into the ingredients and steps to create this flavorful dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan kembung (mackerel) | 1 kg |
| Daun salam (bay leaves) | 1 leaf |
| Daun jeruk (kaffir lime leaves) | 3 leaves |
| Lengkoas (galangal) | 1 piece (bruised) |
| Garam (salt) | To taste |
| Gula (sugar) | To taste |
| Tomat (tomato) | 1 piece |
| Penyedap rasa (flavor enhancer) | To taste |
| Bumbu yang dihaluskan (ground spices): | |
| Cabe merah keriting (curly red chilies) | 15 pieces |
| Cabe rawit merah (red bird’s eye chilies) | 7 pieces |
| Bawang merah (shallots) | 8 cloves |
| Bawang putih (garlic) | 4 cloves |
| Kemiri (candlenuts) | 1 piece |
Nutritional Information (per serving, approx. 100g)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 20 g |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 8 g |
| Fiber | 2 g |
| Sugars | 2 g |
| Sodium | 350 mg |
Instructions
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Preparation of the Fish:
Begin by cleaning the ikan kembung (mackerel) thoroughly under cold running water. Once cleaned, season the fish with salt and the juice of a lime. Allow the fish to marinate for at least 15 minutes to absorb the flavors. For an extra layer of taste, you may also choose to coat the fish with a pre-made fish frying seasoning mix at this stage. -
-
Frying the Fish:
Heat a generous amount of oil in a frying pan over medium heat. Carefully add the marinated fish into the hot oil and fry until the fish is cooked through and golden brown, which should take approximately 5 to 7 minutes on each side. Once done, remove the fish from the pan and set it aside on a paper towel to drain excess oil. -
Making the Balado Sauce:
In the same pan used for frying the fish, reduce the heat and add the ground spice mixture. Sauté the spices over medium heat until fragrant. Incorporate the bruised lengkoas, daun salam, and daun jeruk into the pan. Continue to stir and cook until the spices are aromatic and well combined, which should take about 2 to 3 minutes. -
Incorporating the Tomatoes:
Add the sliced tomat (tomato) into the spice mixture and stir well. Season the mixture with salt, sugar, and a flavor enhancer to taste. Allow the sauce to simmer gently for a few minutes, enabling the tomatoes to soften and integrate their flavor into the sauce. -
Combining the Fish with the Sauce:
Once the sauce has thickened slightly and the tomatoes have cooked down, gently place the fried fish back into the pan. Carefully toss the fish in the spicy sauce, ensuring that it is well-coated. Continue to cook for an additional 2 to 3 minutes, allowing the flavors to meld together. -
Serving:
After everything is well combined and heated through, remove the pan from the heat. Transfer the Ikan Kembung Balado to a serving dish. This dish is best served hot, accompanied by steamed rice and a side of fresh vegetables for a complete meal.
Ikan Kembung Balado is not just a dish; it’s an experience that encapsulates the bold and rich flavors of Indonesian cuisine. Whether enjoyed at a family gathering or as a delightful weeknight dinner, this dish is sure to impress anyone who loves a good spicy meal. Enjoy your culinary adventure!
