Ikan Balado/Fried Fish in Tangy Chili Sauce

Balado is one of the sambal from West Sumatra (a.k.a Minang) Most Indonesian know how to make balado. The basic ingredients are shallots, chilies, tomato, lime juice, salt and sugar. I learned this version of balado from our Indonesian helper in Malaysia many years ago. I like it on blanch vegetables or just simple fried fish like this. The fish tasted so perfect with the tangy sweet balado.

Ingredients:

3 Indian Mackerel/Ikan Kembung
4 fresh red chilies – ground into paste
1 shallot – finely sliced
1 clove garlic – finely chopped
2 tomatoes - chopped
Juice of 2 limes
Salt to taste
2 tsp sugar

1. Clean fish; marinate it with a bit of salt for 15 minutes. Deep fried the fish until golden brown and crunchy. Remove oil and leave about 3 tbsp.
2. Add in the garlic and shallots and stir fry until fragrant. Add in the chili paste, let it cook in medium heat for a minute, add in the chopped tomatoes. Continue to cook until the tomatoes break apart.
3. Add in the lime juice, salt and sugar. Stir until well mixed. Check seasoning and adjust it to your liking.
4. Dish out and serve it on top of the fried fish.

Note: The heat of red chilies may be varied, so adjust the quantity to suit your heat preferences