Balado Teri Kacang: Spicy Chinese silver fish with peanuts

Method8 steps · about 40 min

1. 1

   Step 1: Rinse the salted silver fish with cold water to remove some salt, then pat thoroughly dry. Deep-fry in the additional frying oil until golden; drain and set aside.

   Uses 150 g salted dried Chinese silver fish (whitebait). · Additional oil as needed for deep frying silver fish

2. 2

   Step 2: Using a food processor or blender, blend the red chillies (5), bird’s eye chillies (5) and garlic (4 cloves) into coarse paste. Set aside.

   Uses 5 big red chillies · 5 bird’s eye chillies (optional) · 4 cloves garlic, chopped

3. 3

   Step 3: Using a food processor or blender, blend the tomatoes (2). Set aside.

   Uses 2 small tomatoes, chopped.

4. 4

   Step 4: Heat the vegetable oil (5 tablespoons) in a wok and fry the sliced shallots (5) until almost golden, around 4 minutes.

   Fry sliced shallots until almost golden · 4 minUses 5 tablespoons vegetable oil for sauce · 5 shallots, thinly sliced.

5. 5

   Step 5: Add the coarse chilli paste from Step (2). Fry for about 3 minutes.

   Fry chilli-garlic paste · 3 minUses Fried shallots and sauce oil · Coarse chilli-garlic paste

6. 6

   Step 6: Add the tomato paste from Step (3). Mix all the spices thoroughly.

   Uses Sautéed shallot-chilli-garlic mixture · Prepared tomato paste

7. 7

   Step 7: Cook until the liquid evaporates, leaving a nice oily sauce.

   Uses Tomato-chilli balado sauce

8. 8

   Step 8: Turn off the heat and then add the fried silver fish and roasted peanuts. Mix all the ingredients and then transfer it to a serving plate.

   Uses Reduced oily balado sauce · Drained golden fried silver fish · 100 g toasted peanuts.