Ikan Balado

(Updated Version)

Ladies and gentlemen, you might be wondering how this Indian Malaysian lady became a small-time shining star in Indonesian cuisine. Well, it all started with my love for local Malay dishes, and along the way, I gradually fell for Indonesian cuisine too. There’s a definite connection between the two, and apart from my trip to Indonesia (YOGYAKARTA TEMPLES & SURAKARTA HEARTBEAT) that deepened my love for their food, I had been cooking Indonesian dishes long before. 

I also picked up cooking tips from Indonesians in Malaysia. When Nava’s Zen was under renovation, I learned even more about Indonesian cooking from the team working on it. The rest, as they say, is history.

Now, onto Ikan Balado and Ikan Balado Hijau/Ijo - the main difference lies in whether you use red chilies or green chilies (Cabe Hijau/Ijo). Indonesians also use jeruk limau (pickled lime), something my late mum used to make as well, similar to the Indian Salted Lime Pickle. Personally, I don’t think it’s a must for Indonesian savory dishes, as you can easily substitute with lime juice (KENTANG INDONESIA & TEMPE OREK).

I can’t definitively say what the major difference is between Sambal Balado (Balado Sauce) and Sambal Hijau/Ijo, but let’s set that aside for now and jump into the recipes. First up, Ikan Balado with red chilies, plus an easy version of Sambal Ikan Tenggiri Merah (Indonesian-style red sauce fish). Also included are Ikan Balado Hijau/Ijo and two versions of Sambal Hijau/Ijo to try.

  

Ingredients For the Fish
1 medium-sized black pomfret (about 400g), gutted and scored on both sides 
1/2 tablespoon corn flour 
1/2 tablespoon rice flour 
Salt, to taste 
Oil, for frying

For the Balado Sauce

5 cloves garlic, chopped

5 shallots, chopped

2 tomatoes, chopped

1 tablespoon blended/ground dried chili paste

2-3 red/bird's eye chilies, sliced (optional)

1 teaspoon belacan powder or roasted and pounded belacan (shrimp paste)

Lime juice, as needed

2-3 sprigs coriander leaves, sliced

Salt, to taste

 

Method

Rub the fish with rice flour, corn flour, and salt.

Deep fry the fish until golden brown, then remove and place on a serving plate.

In the same pan, leave about 2 tablespoons of oil.

Sauté the shallots and garlic until fragrant.

Add the chopped tomatoes, chili paste, and belacan powder.

Cook until the oil separates.

Pour in 3 to 4 tablespoons of water and season with salt and lime juice.

Stir well.

Turn off the heat and add the sliced bird's eye chilies and coriander leaves.

Pour the balado sauce over the fried fish and serve immediately.

Ikan Tenggiri Sambal Merah Indonesia (Indonesian Red Sauce Mackerel Fish)

Ingredients

1 large piece of mackerel

Turmeric powder (to taste)

A sprinkle of salt

Rub the mackerel with turmeric powder and salt.

For the Sambal Merah/Red Sambal Paste

5 red chilies

2 red bird's eye chilies

½ inch roasted belacan (shrimp paste)

4 garlic cloves

3 shallots

Water

Blend these ingredients together. 

Other Ingredients

Lime juice (to taste)

Salt (to taste)

Oil (as needed)

Method

Heat oil and fry fish until golden. Remove and set aside.

Blend chilies, belacan, garlic, and shallots with water to make a paste.

In the same pan, reduce oil and cook the sambal paste until aromatic and oil separates.

Add the fish, lime juice, and salt. Stir to combine and dish out.

 

Ikan Balado Hijau (Indonesian Green Chili Fish)
Ingredients
For the Balado Paste
5 green chilies
3 shallots
5 garlic cloves
1-inch fresh turmeric
Water (to blend into a rough paste)

For the Fish
4 sardine fish (cleaned and rinsed)
Some turmeric powder
A sprinkle of salt
Mix these ingredients to coat the fish.

Other Ingredients
Lime juice (to taste)
Palm sugar (Gula Melaka) (to taste)
1 turmeric leaf (sliced)
Oil (as needed)
Salt (to taste)

Method
Heat oil and fry the fish on both sides until golden, then set aside.
Leave about 3 tbsp of oil in the same pan and add the green chili paste.
Cook until aromatic and the oil splits from the paste.
Add salt, lime juice, and palm sugar to taste. Stir well.
Pour in some water to create a gravy, then add the fried fish back in.
Stir to combine, switch off the heat, and finish with sliced turmeric leaf.

Sambal Tumbuk Ijo Kemangi (Pounded Green Chili Sambal with Basil)
This sambal is perfect as a dip or a side for rice or noodle dishes. It’s a raw version, but you can fry it lightly in oil if you prefer. It’s also vegetarian-friendly, and the daun kemangi (basil leaves) are optional.

Ingredients (as needed)
Green chilies
Tomato
Shallots
Palm sugar (Gula Melaka)
Lime juice
Salt
Daun kemangi (basil leaves)

Method
Pound the chilies, tomato, and shallots together.
Season with sugar, lime juice, and salt.
Mix in some sliced basil leaves, and your sambal is ready.

Sambal Hijau Mentah (Raw Indonesian Green Chili Dip)
This is another raw, vegetarian sambal, and it’s my personal creation. Fresh, bold, and spicy!

Ingredients (as needed)
Green chilies
Ginger
Garlic
Lime juice
Sugar
Salt

Method
Blend or pulse the chilies, ginger, and garlic.
Season with lime juice, sugar, and salt to taste.