Ikan Kembung Sambal Balado
Hidangan tradisional · Indonesian
A classic Indonesian dish featuring pan-fried mackerel (ikan kembung) coated in a rich, spicy, and slightly sweet sambal balado sauce. The fish is crispy on the outside and tender within, perfectly complemented by the vibrant red chili paste.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel (Ikan Kembung)4 whole fish, cleaned
- Red chilies15-20
- Bird's eye chilies5-10 (optional, for extra heat)
- Shallots6-8
- Garlic cloves3-4
- Tomatoes2 medium
- Lime juice2 tablespoons
- Sugar1 teaspoon
- Saltto taste
- Black pepperto taste
- Cooking oilfor frying
- Water2 tablespoons
Langkah
- 1
Score the mackerel fillets on both sides. Season with salt and black pepper. Set aside.
- 2
Prepare the sambal paste: Blend or pound together red chilies, bird's eye chilies (if using), shallots, garlic, and tomatoes until a coarse paste forms.
- 3
Heat about 1/4 cup of cooking oil in a wok or large skillet over medium-high heat. Fry the mackerel until golden brown and crispy on both sides. Remove from the pan and drain excess oil.
- 4
In the same pan (or a clean one), add 2-3 tablespoons of fresh cooking oil. Sauté the sambal paste over medium heat until the oil separates and the paste is fragrant (about 10-15 minutes). Add water if it becomes too dry.
- 5
Stir in lime juice, sugar, and salt to taste. Cook for another 2-3 minutes until the sauce thickens slightly.
- 6
Gently coat the fried mackerel with the sambal balado sauce. Serve immediately.
