Balado Fish
In this recipe
About this recipe
Ikan balado pairs crisp fried fish with a cooked red-chili sambal cooked until the oil separates.
Fry the fish well so it does not soften when tossed in the sambal.
You can keep the balado separate and combine just before serving.
Prep & cook time
- Prep15 minutes
- Cook25 minutes
- Total40 minutes
- Servings4 servings
- LevelEasy
Tools you need
- Wok
- Blender
- Strainer
Ingredients
- 500 g fish (mackerel, tilapia, or tuna), cleaned
- 12 red curly chilies
- 5 bird’s-eye chilies
- 6 shallots
- 3 garlic cloves
- 1 tomato
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 kaffir lime leaf
- Oil for frying and sautéing
Directions
- Season fish lightly with salt and fry until browned. Drain.
- Blend chilies, shallots, garlic, and tomato.
- Sauté with the lime leaf until fragrant and oily. Season with salt and sugar.
- Add the fried fish and gently coat with balado.
- Serve with rice and greens.
Kitchen tips
- Stir gently so the fish stays whole.
- Medium heat keeps the sambal from turning bitter.
- Salted fish works as a thrifty variation.
Serve with
- Steamed rice
- Cassava leaves
- Cucumber
- Crackers
How to store
Keeps 1–2 days refrigerated. Reheat briefly in a skillet.
Common mistakes
- Under-frying the fish so the sambal turns watery.
- Burning balado on high heat.
- Stirring roughly until the fish breaks.