Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (ikan kembung banjar) | 2 whole, cleaned and cut into 4 pieces |
| Red shallots (bawang merah) | 8 cloves |
| Garlic (bawang putih) | 5 cloves |
| Tomato | 1/2 piece |
| Red curly chilies (cabe merah keriting) | 10 pieces |
| Bird’s eye chilies (cabe rawit) | 5 pieces |
| Lemongrass (serai) | 1 stalk, bruised |
| Salt | To taste |
| Sugar | To taste |
| Seasoning (penyedap) | To taste |
| Cooking oil | Approximately 5 tablespoons |
Instructions
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Begin by blending or grinding the red shallots, garlic, red curly chilies, and tomato together with about 5 tablespoons of cooking oil until you achieve a smooth paste.
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In a pan, heat some oil and sauté the blended spice mixture until fragrant. Add the bruised lemongrass and season with salt, sugar, and seasoning. Adjust the flavors to your preference.
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Gently add the fried mackerel pieces to the pan, followed by a splash of water. Stir well and allow the mixture to cook until the water reduces, enhancing the flavors.
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Once the sauce thickens and coats the fish, turn off the heat.
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Serve your Balado Ikan Kembung warm and enjoy this delightful dish!
Tips
Feel free to adjust the spiciness by varying the number of chilies to suit your taste preferences. This dish pairs wonderfully with steamed rice. Enjoy your cooking adventure! 😊👌