Ikan Balado

Balado is a spicy Indonesian chili sauce, or sambal, that’s both versatile and fiery, depending on how many red chilies you use. Originating from West Sumatra, it’s a key feature in Padang-style cooking and often served with mixed rice dishes across Indonesia (KERABU MANGGA/MANGO SALAD). Made by blending red chilies with shallots, garlic, and a touch of lime, balado can be used raw or sautéed until aromatic (TAMARIND FISH). 

It’s delicious on its own as a condiment or as a base for dishes like Ikan Balado (fish in chili sauce). You can prepare balado ahead of time and store it for adding to rice meals, vegetables, or other protein dishes whenever you need a spicy kick (FRIED FISH WITH ASAM SAUCE).

  

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.