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Crispy Fish with Chili Sauce (Ikan Goreng Balado) Recipe

Crispy Fish with Chili Sauce (Ikan Goreng Balado) Recipe

Crispy Fish with Chili Sauce (Ikan Goreng Balado) Recipe

Nothing showcases the brilliant simplicity of Indonesian cuisine than this luscious whole fish, fried to golden perfection and glazed with a chili sauce. This can be the centerpiece to any meal, great with hot white rice and an assortment of fresh vegetables and a side of Shrimp Paste Chili Sauce. With a little bit of effort and time, this dish can be made beautifully in a home kitchen. Always make sure to start with a fresh fish to ensure best results.

Ingredients :

    • 1 whole snapper or any firm textured fish (11/2 lb/ 750 g)
    • Oil for deep-frying
    • 2 tablespoons oil
    • 12-16 cloves garlic
    • 2 large shallots, sliced
    • 21/2 teaspoons salt
    • 1/2 large tomato, diced
    • 3 tablespoons sambal oelek
    • 1 lime, sliced into wedges
    • 1 small cucumber, to garnish.

Method :

    1. Clean and scale the fish and rinse it under cold water. Pat dry with a paper towel and set it on a large plate. On each side of the fish, using a sharp knife, make approximately 2-inch long cuts between the top of the fish and its stomach area. Do this so there are 4 slits on each side. Set the fish aside.
    2. Heat the oil for deep-frying in a large wok over medium high heat. Using a mortar and pestle or food processor, grind the garlic, shallots, and 1 teaspoon of salt until they become a smooth paste. Add the diced tomatoes. If using a mortar and pestle, gently mash the tomatoes into the garlic and shallot paste just a few times until lightly crushed. If using a food processor, pulse a few times.
    3. Heat the 2 tablespoons of oil in a small pan over high heat. Sauté the paste for 1 to 2 minutes, adding the sambal oelek and remaining salt. Stir thoroughly for just a couple of minutes until fragrant and the tomatoes have dissolved further, creating a chunky sauce. Set the sauce aside.
    4. Once the frying oil has come up to temperature, gently slide the whole fish in and deep fry for at least 7 to 8 minutes on each side, until completely golden and crisp. Drain thoroughly and arrange on a serving platter. Spread the sauce all over the fish. Garnish with lime wedges and cucumber pieces and serve hot.