Balinese Ikan Bakar recipe (Balinese Grilled Fish)

 


Balinese Ikan Bakar is a delicious grilled fish dish marinated in a flavorful spice paste, typically served with rice and sambal matah. Here's a recipe to make it:

Ingredients:

  • 2 whole fish (such as snapper or mackerel), cleaned and scaled
  • 2 tablespoons tamarind paste dissolved in 1/4 cup warm water
  • Banana leaves or aluminum foil, for wrapping (optional)
  • Lime wedges, for serving

For the spice paste:

  • 4 shallots, peeled and roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 2 red chili peppers, seeded and roughly chopped
  • 2 bird's eye chili peppers (optional, for extra heat)
  • 1 thumb-sized piece of ginger, peeled and roughly chopped
  • 1 thumb-sized piece of galangal, peeled and roughly chopped
  • 2 lemongrass stalks, white part only, thinly sliced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon shrimp paste (terasi), toasted
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 tablespoons vegetable oil
  • Salt to taste

Instructions:

  1. In a blender or food processor, combine all the ingredients for the spice paste. Blend until smooth, adding a little water if needed to facilitate blending.

  2. Make 3-4 diagonal slashes on each side of the fish, then rub the spice paste all over the fish, including inside the slashes. Place the fish in a shallow dish and pour the tamarind mixture over it. Marinate for at least 30 minutes, or preferably overnight in the refrigerator, to allow the flavors to develop.

  3. If using banana leaves, briefly heat them over a flame or in a skillet to soften them. Wrap each fish in banana leaves, securing with toothpicks if necessary. Alternatively, you can wrap each fish in aluminum foil.

  4. Preheat your grill to medium-high heat. If using banana leaves, place the wrapped fish directly on the grill grates. If using aluminum foil, place the foil-wrapped fish on the grill.

  5. Grill the fish for about 8-10 minutes on each side, or until cooked through and charred in spots. The cooking time may vary depending on the size and thickness of the fish.

  6. Carefully unwrap the fish and transfer to a serving platter. Serve hot with lime wedges on the side.

  7. Enjoy your Balinese Ikan Bakar with steamed rice and sambal matah for a complete and delicious meal!

Adjust the amount of chili peppers according to your spice preference. You can also add extra lime juice or fish sauce to the marinade for additional flavor.

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