Ingredients
| Ingredient | Quantity |
|---|---|
| Medium-sized Tongkol Fish | 2 pieces (cooked) |
| Ginger (smashed) | 3 cm |
| Sweet Soy Sauce | To taste |
| Sugar | To taste |
| Brown Sugar | To taste |
| Salt | To taste |
| Flavor Enhancer | To taste |
| Cooking Oil | For sautéing |
| Spice Paste: | |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Large Red Chilies | 4 pieces |
| Bird’s Eye Chilies | 7 pieces (or to taste) |
| Medium-sized Tomatoes | 2 pieces |
| Terasi (shrimp paste) | 1 packet |
Instructions
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Prepare the Fish: Cut the cooked tongkol fish into pieces and fry them until they become slightly dry and crispy, as preferred.
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Sauté the Spice Paste: In a pan, heat the cooking oil and sauté the spice paste ingredients—shallots, garlic, red chilies, bird’s eye chilies, tomatoes, and terasi—until fragrant and well-cooked.
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Combine and Season: Add sugar, brown sugar, salt, sweet soy sauce, and flavor enhancer to the sautéed spices. Stir well and taste to adjust the seasoning.
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Cook Together: Gently incorporate the fried tongkol fish into the spice mixture, adding a splash of water if needed. Cook until the liquid evaporates and the fish is well-coated with the spicy sauce.
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Serve: Once the sauce has thickened and clings to the fish, remove from heat and serve hot, allowing the flavors to meld beautifully.
Enjoy this delightful Tongkol Balado with steamed rice for a truly satisfying meal!