Balado Smoked Sali Fish Recipe

Ikan Salai means smoked fish. This typical Malay food ingredient is made from various types of fish such as jam, baung, catfish, and catfish. The smoked fish is then processed into many delicious dishes, including curry, pindang, and balado like the following practical recipe.

Ingredients

Sali fish, fried on low heat until crispy - 250 grams
Sundai lime juice - 2 tbsp
Salt - 1 tsp
Right amount of oil
Ground spices:
Shallots - 4 cloves
Curly red chili - 10 pieces
Tomatoes, seeds removed - 1/2 fruit
Purchase ingredients and cooking utensils

Plans

Heat the oil. Fry the smoked fish over low heat until crispy. Lift and drain. Set aside.
Heat some oil. Saute ground spices.
Add lime juice and salt. Stir well and cook until fragrant and the oil comes out. Turn off the heat and let it cool.
Arrange the salmon on a serving plate. Drizzle with chili.
Ready to be served.
Sundai lime is a type of lime originating from West Sumatra. Commonly used as a cooking spice just like lime. Sundai lime has a larger fruit size than lime. The skin is thicker and looks bumpy. With its distinctive aroma, this sundai lime has become one of the mandatory ingredients in several typical Minangkabau recipes. If you don't have one, sundai lime can be replaced with regular lime.

What are the ingredients to make malay smoked fish jam?

Ingredients 250 grams of smoked fish, fry over low heat until crisp. 2 tbsp Sundai lime juice. 1 tsp Salt. enough cooking oil. Fine Seasoning: 4 cloves of Shallots. 10 pieces of curly red chili. 1/2 Tomato, seeds removed.

Mention the first step that must be done in making smoked fish?

Choose fish of all kinds. Illustration of ready-to-cook smoked fish in the market. ( 2. Prepare the charcoal. Prepare the charcoal in the stove. 3. Make holes in the fish head. When the iron rack and stove are in place, prepare a thick cloth or mat to cover the rack. Fan the fish occasionally. Heat the vegetable oil.

How is the process of making smoked fish?

The process of making salai fish starts from weeding, then the contents of the fish's stomach are removed, split but not cut in half, then continues smoking. Under the smoking area, the wood has been prepared while maintaining the flame so that the smoked fish is completely dry.