Spicy Padang Sauce with Fried Bawal
Ingredients:
- 1 whole Bawal fish (approximately 1.5 kg), sliced
- Juice of 1 lime
- 3 cloves garlic, minced
- 1 large onion, sliced
- 7 red bird’s eye chilies, sliced
- 2 green tomatoes, diced
- 2 stalks green onions, sliced
- Black pepper
- 2 tablespoons tomato sauce (Belibis brand)
- 2 tablespoons chili sauce (Belibis brand)
- Sugar, to taste
- Salt, to taste
- Cooking oil
Instructions:
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Prepare the Fish:
Begin by marinating the fish slices with salt and lime juice. Allow it to sit for a few minutes to absorb the flavors. Heat some oil in a pan and fry the fish until it is cooked through and golden brown. Aim for a slightly crisp exterior without drying out the fish. Once done, set the fish aside on a plate. -
Prepare the Sauce:
In a separate pan, heat some oil over medium heat. Add the minced garlic, sliced red bird’s eye chilies, and diced green tomatoes. Cook until the garlic is fragrant and the chilies have softened. -
Create the Sauce Base:
Add the sliced onion to the pan and cook until it becomes translucent. Season with black pepper and salt to taste. Pour in a small amount of water to help create a sauce consistency. Stir in the tomato sauce and chili sauce, mixing well. -
Combine Fish and Sauce:
Gently add the fried fish to the sauce mixture, ensuring each piece is well-coated. Stir carefully to avoid breaking the fish apart. Add the sliced green onions and give the mixture a final gentle stir. -
Finish and Serve:
Allow the fish to simmer in the sauce for a few minutes, so the flavors meld together. Once the sauce has thickened slightly and the green onions have wilted, remove from heat. Serve hot, garnished with additional green onions if desired. Enjoy your flavorful and spicy Padang-inspired dish!
This recipe delivers a delightful balance of heat and tanginess, perfect for those who enjoy a rich, spicy meal.
