Serves 6
27 min
Ikan Balado
Recipe GLPR6416ef812e6b6e
A fiery Indonesian sambal featuring grilled mackerel coated in a vibrant paste of red chiles, garlic, shallots, and tomato. This Padang-style dish brings bold, smoky heat and bright flavor to your table.
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Ingredients
10 Large red Holland chiles, chopped
5 Fresh red Thai chiles, stemmed
3 Garlic cloves, peeled
3 Small Asian shallots, peeled
1 Medium vine-ripe tomato, roughly chopped
½ tsp Sugar
¼ tsp Salt
2 tbsp Canola oil
Directions
Combine the chopped Holland chiles, Thai chiles, garlic cloves, and shallots in a mortar or food processor. Pound or pulse until the mixture forms a coarse, fragmented paste, leaving some texture intact rather than creating a completely smooth purée.
Add the roughly chopped tomato to the chile mixture and continue pounding or processing until the tomato is incorporated and the sambal reaches a consistent, chunky paste.
Stir in the sugar and salt, then taste the sambal and adjust seasoning as desired, adding more salt if needed to balance the heat and brightness.
Heat the canola oil in a small pan or skillet over medium-high heat until shimmering and just beginning to smoke.
Carefully transfer the sambal paste to the hot oil and fry, stirring frequently, for 5 to 7 minutes until fragrant, deepened in color, and the raw chile sharpness mellows into a rounded, complex heat. The oil should coat the paste evenly.
Remove from heat and let cool slightly. Transfer the finished sambal to a serving bowl and serve as an accompaniment to grilled mackerel or other grilled fish.
