Ikan Balado (Padang-Style Grilled Mackerel with Sambal)
From SAVEUR Issue #163 In Padang, restaurants grill and fry small whole mackerel before smearing them with sambal, a spicy chile-based condiment. We find that the skin-on fillets of larger fish work...
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Cooking tools:
- Food processor
- Skillet
- Serving platter
- Chef's knife
- Cutting board
- Stove
- Paper towel
- Spatula
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 10 large red Holland chiles, chopped
- 5 fresh red Thai chiles, stemmed
- 3 cloves garlic, peeled
- 3 small Asian shallots, peeled
- 1 medium vine-ripe tomato, roughly chopped
- 1⁄2 tsp. sugar
- 1⁄4 tsp. salt, plus more to taste
- 2 tbsp. canola oil
- 1⁄3 cup canola oil
- 6 (6-oz.) skin-on mackerel fillets
- Kosher salt, to taste
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