Puffy Fish Balado Recipe
Ingredients
- Mackerel, cleaned - 500 grams
- Lime, take the juice - 1 fruit
- Bay leaf - 2 pieces
- Citrus leaves - 2 pieces
- Galangal, bruised - 2 knuckles
- Lemongrass, bruised - 1 stick
- Salt - 1 tsp
- Java sugar - 1 tbsp
- Tamarind water - 3 tbsp
- Water - 500 ml
- Oil, for frying - 3 tbsp
- Ground spices:
- Shallots - 10 pieces
- Garlic - 6 cloves
- Large red chilies, seeds removed - 10 pieces
- Turmeric - 2 cm
- See Mother's Recipe Version
Plans
- Coat the mackerel with lime juice. Leave it for 5 minutes. Fry the fish until cooked and brown. Lift and drain.
- Heat the oil. Saute ground spices with bay leaves, lime leaves, galangal, and lemongrass until fragrant.
- Add salt, sugar, and tamarind water. Stir well.
- Pouring water. Cook until boiling.
- Add mackerel and cook until the gravy thickens and almost runs out. Lift.
- Ready to be served.
- 1. Choose fresh mackerel with characteristics: chewy meat, when pressed the meat will return to its original shape, fresh red gills, no pungent odor, and clear eyeballs.
What kind of fish do you use for balado? Balado tuna is made from tuna, red chili, red onion, ginger, and lime.
How many calories of balado fish? Other sizes: 1 oz, boneless - 46kcal, 1 serving - 245kcal, 1 cup, cooked - 326kcal, Other sizes: 1 oz, boneless - 47kcal, 1 serving - 142kcal, more
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