Ingredients
- 1/4 kg salted klotok fish (iwak klotok)
- 4 shallots, thinly sliced
- 5 cloves garlic, minced
- 10 bird’s eye chilies (adjust to taste for heat)
- 5 green chilies, sliced
- 2 green tomatoes, chopped
- Green onion or leek leaves, finely chopped
- Scallion flowers (blalo), for garnish
- Salt, to taste
- Sugar, to balance flavors
Instructions
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Prepare the Fish: Begin by removing the heads from the salted klotok fish. Rinse the fish thoroughly under cold water, then cut it in half. Heat oil in a pan and fry the fish until golden brown and crispy. Set aside.
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Prepare the Aromatics: Thinly slice the shallots and mince the garlic. Chop the bird’s eye chilies, green chilies, green tomatoes, green onions, and scallion flowers.
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Sauté the Base: In the same pan, add a bit more oil if necessary, and sauté the sliced shallots and minced garlic until fragrant and slightly golden.
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Add the Vegetables: Incorporate the chopped chilies, green tomatoes, green onions, and scallion flowers into the sautéed aromatics. Stir well to combine.
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Combine and Season: Gently add the fried iwak klotok to the pan. Season with salt and sugar, adjusting to your taste preferences. Mix thoroughly to ensure all ingredients are well combined.
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Taste and Adjust: Give the dish a final taste, adjusting the seasoning if needed.
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Serve: Once everything is heated through and well-mixed, transfer to a serving dish, garnishing with additional scallion flowers if desired. Enjoy this spicy fish dish with steamed rice for a delightful meal!
Cooking Tip: This dish is wonderfully flexible; feel free to increase the number of chilies for extra heat or add your favorite vegetables to make it your own.