Balado Ikan Kuniran: A Flavorful Indonesian Delight
Indulging in the vibrant flavors of Indonesian cuisine can be an enriching experience, and Balado Ikan Kuniran is a perfect dish to transport your taste buds to the heart of Indonesia. This recipe showcases the exquisite kuniran fish, enhanced with a spicy sambal sauce that is bursting with aromatic spices. Perfect for serving alongside a steaming bowl of rice, this dish not only delivers on taste but also offers a beautiful presentation that can impress your family and guests alike.
Ingredients
| Ingredients | Quantity |
|---|---|
| Kuniran fish | 500 grams |
| Kaffir lime leaves (daun jeruk) | 2 leaves |
| Shallots (bawang merah), sliced | 5 cloves |
| Salt (garam) | 1 teaspoon |
| Sugar (gula) | 1 tablespoon |
| Cooking oil (minyak goreng) | 1 tablespoon |
| Spice Paste (Bumbu Halus) | |
| Garlic (bawang putih) | 5 cloves |
| Large red chilies (cabe merah) | 5 pieces |
| Bird’s eye chilies (cabe rawit) | 7 pieces |
| Tomatoes | 3 pieces |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 25 grams |
| Carbohydrates | 15 grams |
| Fat | 20 grams |
| Fiber | 3 grams |
| Sodium | 300 mg |
Instructions
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Preparation of the Fish: Begin by cleaning the kuniran fish thoroughly. Once cleaned, marinate the fish with salt, ensuring it is well coated. Allow the fish to marinate for about one hour; this step enhances the flavor and tenderness of the fish.
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Frying the Fish: After marinating, heat the cooking oil in a frying pan over medium heat. Carefully place the fish in the hot oil, frying until it is golden brown and crispy. Once cooked, remove the fish from the pan and set it aside to drain excess oil.
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Cooking the Spice Paste: In the same pan, keep a tablespoon of oil if needed, and add the sliced shallots and kaffir lime leaves. Sauté these ingredients until the shallots become translucent and fragrant.
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Creating the Balado Sauce: Next, prepare the spice paste. Blend the garlic, large red chilies, bird’s eye chilies, and tomatoes until smooth. Add this blended mixture to the sautéed shallots and lime leaves, continuing to cook until the mixture thickens and the oil begins to separate from the paste.
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Combining Flavors: Once the sauce is ready, add the sugar and additional salt according to your taste preferences. Gently incorporate the fried kuniran fish into the sauce, ensuring each piece is evenly coated with the flavorful sambal mixture. Stir the ingredients together carefully to avoid breaking the fish apart.
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Final Touches: After a few minutes of cooking together, taste the dish and adjust the seasoning if necessary. When satisfied with the flavors, remove the pan from the heat.
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Serving: Serve the Balado Ikan Kuniran hot, accompanied by a steaming bowl of white rice. Garnish with additional lime leaves or fresh chilies if desired, and enjoy this delightful Indonesian specialty.
Cooking Tips
- Fish Selection: While kuniran fish is the star of this dish, you can substitute it with other firm white fish like snapper or tilapia if needed.
- Adjusting Spice Levels: If you prefer a milder flavor, you can reduce the number of bird’s eye chilies in the spice paste. Conversely, for those who love heat, feel free to add more!
- Serving Suggestions: This dish pairs wonderfully with a side of steamed vegetables or a simple cucumber salad to balance the richness of the fish and sauce.
With its vibrant colors and rich flavors, Balado Ikan Kuniran is sure to become a cherished addition to your culinary repertoire, inviting your family and friends to enjoy a slice of Indonesian culture right at your dining table. Enjoy your cooking adventure!
