Prepare the Fish: Pat the fish fillets dry and season with salt, pepper, and lime juice. Let it marinate for 10 minutes.
Fry the Fish: Heat oil in a skillet over medium-high heat. Fry the fish until golden brown and cooked through (about 3–4 minutes per side). Remove and set aside.
Make the Balado Sauce:
In a blender or food processor, blend the chilies, garlic, shallots, and tomato into a coarse paste.
In a separate pan, heat 2 tablespoons of oil over medium heat. Sauté the paste for 5–7 minutes until fragrant and slightly reduced.
Add salt, palm sugar, and tamarind paste (if using), and cook for another 2 minutes.
Combine: Add the fried fish to the pan with the balado sauce, gently tossing to coat the fish evenly in the sauce. Cook for another 1–2 minutes.
Serve: Transfer the fish to a serving plate and garnish with lime wedges or fresh herbs if desired. Serve with steamed rice.
Recipe Notes
Spice Level: Adjust the number of chilies to control the heat. Removing the seeds from the chilies can also reduce spiciness.
Flavor Variations: Add lemongrass or kaffir lime leaves to the sauce for additional aroma.
Storage: Balado fish can be stored in the fridge for up to 2 days and reheated gently.
