Grilled Colo-colo Fish From Ambon

Grilled Colo-colo Fish From Ambon

As the name suggests, this grilled fish uses colo sambal in its presentation. The fresh chili sauce is indeed not only Ambonese. Some other regions, such as Papua and Manado, also recognize this tomato, shallot, and chili based sauce.

The point is, colo sambal is a creation that is quite free to interpret, as long as the basic ingredients contain tomatoes, shallots, cayenne pepper, basil, and lime. It is the size and quantity of the ingredients that makes the variety of chili sauce. Some are more typical of acid, some are prominent spicy, some are more salty.

Sambal colo is best used as a condiment of grilled fish. The choice of fish is varied, ranging from tuna, pomfret, to cakes. Not surprisingly, this meal is a favorite of many people who visit Ambon.

Ingredients :

• Grilled Fish as needed
• 12 Coarsely sliced red or green chili
• 4 Tomatoes cut into small squares
• 8 cloves Shallots are sliced roughly
• Liquid butter or cooking oil to taste
• 2 tablespoons of lime juice
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 2 tablespoons soy sauce
• 50 ml of water

How to cook grilled fish Colo Colo Ambon :

1. Mix the chillies, tomatoes, shallots, sugar, oil and salt while stirring until blended.
2. If it is mixed evenly, give water and lime juice and stir again until evenly distributed. If you wish , you'll add 2 tablespoons of sweet soy . Adjust to your taste and your family.
3. Serve colo-colo sauce with white rice and also grilled fish that is still warm. Do not forget to add raw vegetables such as eggplant, lettuce, long beans and basil to make it look more appetizing.