Spicy Minangkabau Mackerel with Crispy Potatoes

Ikan Mackerel Balado ala Minang: A Spicy Minangkabau Mackerel Delight

Discover the bold and vibrant flavors of Minangkabau cuisine with this Ikan Mackerel Balado recipe. Featuring the rich taste of mackerel paired with a spicy red chili sauce, this dish is complemented by crispy fried potatoes and a tangy touch of lime. Perfect for those who love a bit of heat in their meals, this recipe is sure to become a favorite on your dining table.

Ingredients:

• 1 large can of BOTAN Mackerel
• 1 large potato, peeled, cut into wedges or cubes, and fried
• 150 grams of curly red chilies (coarsely blended)
• 7 red bird’s eye chilies (blended with the curly red chilies)
• 2 shallots, thinly sliced
• A pinch of salt and sugar to balance the flavors
• 1 lime

Instructions:

1. Prepare the Mackerel:

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   • Open the can of BOTAN Mackerel and separate the fish from the sauce.
   • Slice the fish into portions and squeeze lime juice over it. Let it marinate for a few minutes to infuse a fresh, tangy flavor.

2. Fry the Potatoes:

   • Heat oil in a pan and fry the potato wedges or cubes until they are golden and crispy. Remove them from the oil and drain on paper towels. Set aside.

3. Fry the Mackerel:

   • In the same pan, heat oil over medium heat and fry the mackerel pieces. Cook with the lid on, as the fish may splatter. Flip the fish occasionally to ensure even cooking. Once done, drain on paper towels.

4. Prepare the Balado Sauce:

   • In a separate pan, sauté the sliced shallots until they become aromatic and translucent.
   • Add the coarsely blended red chilies and bird’s eye chilies to the pan. Cook over low heat, stirring constantly to prevent the mixture from burning. Continue cooking until the chili paste is well-cooked and aromatic.
   • Incorporate the sauce from the mackerel can into the chili mixture. Stir and cook until everything is well combined and the sauce is thickened.

5. Combine and Serve:

   • Arrange the fried mackerel and potato wedges on a serving plate or bowl.
   • Generously spoon the balado sauce over the fish and potatoes, ensuring they are well coated.

6. Final Touch:

   • Adjust the seasoning with a pinch of salt and sugar to taste, balancing the flavors of the sauce.

Serve this spicy Ikan Mackerel Balado with steamed rice for a complete meal that packs a punch. Enjoy the delicious blend of crispy fish, spicy chili sauce, and savory fried potatoes—a true taste of Minangkabau!