Balado Ikan Patin: A Spicy Delight from Indonesia
Introduction
Balado Ikan Patin, a traditional Indonesian dish, is a true testament to the rich culinary heritage of the country. The star of this recipe is the patin fish head, which is marinated and cooked in a vibrant and spicy sauce made from a medley of aromatic spices and chilies. This dish is perfect for those who enjoy bold flavors and the delightful kick of heat in their meals. Paired with steamed rice, it creates a harmonious balance that will tantalize your taste buds.
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Patin fish heads | 4, cut in half |
| Spices | |
| Shallots | 8 cloves |
| Garlic | 3 cloves |
| Large red chilies | 5 pieces |
| Bird’s eye chilies | 8 pieces (adjust to taste) |
| Large tomato | 1, diced |
| Salt | To taste |
| Brown sugar | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 280 |
| Protein | 20 g |
| Carbohydrates | 15 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | Varies with added salt |
Instructions
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Prepare the Fish Heads: Begin by soaking the patin fish heads in hot water. This step is essential to help reduce the fat content, making the fish lighter and enhancing its flavor profile.
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Season the Fish: After soaking, season the fish heads with minced garlic and a pinch of salt. Allow them to marinate for a few minutes before frying to infuse the flavors.
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Fry the Fish: In a hot skillet, carefully fry the seasoned fish heads until they are golden brown and cooked through. Set them aside once they are ready.
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Prepare the Spice Mix: In a mortar and pestle or a food processor, coarsely grind all the spices together: shallots, garlic, both types of chilies, and the diced tomato. This blend will serve as the base for your Balado sauce.
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Sauté the Spices: Heat a bit of oil in a pan over medium heat and add the ground spice mixture. Sauté until fragrant, allowing the flavors to meld beautifully.
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Cook the Sauce: Pour in a little water and add salt and brown sugar to the pan. Adjust the seasoning to your liking, then let the mixture simmer until it bubbles and reduces slightly.
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Combine with Fish: Gently add the fried patin fish heads into the pan, ensuring they are well coated with the spicy sauce. Turn them carefully to avoid breaking the fish.
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Serve: Once everything is heated through, remove from heat and serve the Balado Ikan Patin hot. This dish is best enjoyed with steaming white rice, allowing you to savor every flavorful bite.
Conclusion
Enjoy this delightful Balado Ikan Patin with family and friends, and relish the explosion of flavors that only an authentic Indonesian dish can offer. Whether you’re hosting a gathering or simply looking for a comforting meal, this recipe is sure to please. Happy cooking!
