Seafood Recipes – Bali.com

Tambusan Be Pasih – Diced Fish Roasted in Banana Leaf

balidotcom — Thu, 07 Nov 2024 10:37:20 +0000

HOW TO MAKE BALINESE DICED FISH ROASTED IN BANANA LEAF

TAMBUSAN BE PASIH Recipe

Authentic Balinese Diced Fish Roasted in Banana Leaf

Tambusan Be Pasih is a spicy fish dish perfect for barbeques, offering a unique Balinese flavor experience with mackerel marinated in tamarind and spices, then roasted in banana leaf.

OVERVIEW:

This spicy fish dish is excellent for barbeques and brings out traditional Balinese flavors when roasted in banana leaves.

INGREDIENTS:

600 gr (1¼ lb) boned mackerel fillets, skin removed and cut into 2.5 cm (1 in) cubes
½ cup basic marinade
1 heaped tbsp tamarind pulp, soaked in ¼ cup warm water, juice extracted
1 tsp crushed black peppercorns
1½ tsp salt
3 lemon leaves, cut into fine shreds
3 tbsp oil
2 salam leaves
2 banana leaf squares, 30×30 cm (10×10 in)

PREPARATION:

1. In a deep bowl, combine mackerel cubes, spice paste, tamarind juice, crushed black pepper, salt, shredded lemon leaves, and oil. Mix well to coat the fish evenly.
2. Cover and marinate in a cool place for 2 hours.
3. Place one salam leaf in the center of each banana leaf square. Top with half of the seafood mixture and fold the banana leaves to form small parcels, securing as needed.
4. Place parcels directly on a moderately hot charcoal grill and roast slowly for one hour. Alternatively, bake on a rack in a moderate oven or under a grill for about 30 minutes.
5. Serve with Sambal Matah, Sambal Tomat, lime wedges, and steamed rice.

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Pesan Be Pasih – Balinese Grilled Fish in Banana Leaf

balidotcom — Thu, 07 Nov 2024 10:14:30 +0000

HOW TO MAKE BALINESE GRILLED FISH IN BANANA LEAF

PESAN BE PASIH Recipe

Authentic Balinese Grilled Fish in Banana Leaf

Pesan Be Pasih is Bali’s take on the popular Javanese dish Ikan Pepes. If banana leaves aren’t available, greased aluminum foil works as a substitute. Traditionally, small whole fish are used, but fillets can also be prepared with this flavorful recipe.

OVERVIEW:

This is the Balinese version of the Javanese favorite, Ikan Pepes. If banana leaves are not available, you can substitute with greased aluminum foil. Small whole fish are often used in Bali, but fillets work just as well with the right wrapping size.

INGREDIENTS:

500 gr (1 lb) skinned boneless snapper fillet, cut into 4 pieces
1 tsp salt
1 cup seafood spice paste
8 sprigs lemon basil
4 Salam leaves
1 tomato, sliced
4 banana leaves, cut into 15 cm (6 in) squares

PREPARATION:

1. Season the fish fillets with salt and coat evenly with seafood spice paste.
2. Cover and let marinate in a cool place for 6 hours.
3. Place each fish piece in the center of a banana leaf, topping with 2 sprigs of lemon basil, 1 salam leaf, and a slice of tomato.
4. Fold the banana leaves around the fillets to form small parcels and secure with a toothpick.
5. Steam the parcels for 7 minutes, then place them on a charcoal grill or under a broiler for an additional 5 minutes until the banana leaves are browned evenly.

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Be Pasih Mepanggang – Balinese Marinated Grilled Fish

balidotcom — Thu, 07 Nov 2024 10:07:35 +0000

HOW TO MAKE BALINESE MARINATED GRILLED FISH

BE PASIH MEPANGGANG Recipe

Authentic Balinese Marinated Grilled Fish

Be Pasih Mepanggang, a fragrant and seasoned grilled fish, is a beloved Balinese dish that captures the flavors of fresh fish grilled over charcoal. The aroma is almost irresistible.

OVERVIEW:

The fragrance of seasoned fresh fish sizzling over charcoal is almost irresistible. This dish captures the essence of Balinese grilling techniques.

INGREDIENTS:

1 kg (2 lb) whole snapper, cleaned
2 tbsp freshly squeezed lime juice
1 tsp salt
½ tsp crushed black pepper
1 cup seafood spice paste
Oil to brush fish

PREPARATION:

1. With a sharp knife, cut four slits about 2 cm (¾ in) deep on both sides of the fish. This allows the seasoning to penetrate better and ensures even cooking.
2. Season the outside with lime juice, salt, and pepper. Fill the inside of the fish with seafood spice paste. For best flavor, allow the fish to marinate for several hours if possible.
3. Brush the outside of the fish with a bit of seafood spice paste and oil. Place the fish on a charcoal grill and cook over medium heat. Turn the fish frequently, brushing it with additional seafood spice paste and oil as it cooks.
4. Serve with Sambal Tomat, Sambal Matah, and white rice.

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Sambal Be Tongkol (Tuna Fish Salad)

balidotcom — Thu, 07 Nov 2024 10:01:50 +0000

HOW TO MAKE BALINESE TUNA SALAD WITH SAMBAL MATAH

SAMBAL BE TONGKOL Recipe

Authentic Balinese Tuna Fish Salad

Sambal Be Tongkol is a traditional Balinese tuna salad often made with fresh tuna, though drained canned tuna can be used if fresh is unavailable. Just season the canned tuna and mix with seasonings, but do not fry it.

OVERVIEW:

Although traditionally made with fresh tuna in Bali, you can also use drained canned tuna as a substitute. Season the canned tuna and combine with seasonings, but avoid frying it.

INGREDIENTS:

4 fresh tuna steaks, weighing 100 gr each
¼ cup seafood spice paste
1 tsp salt
½ tsp crushed black pepper
1 tbsp freshly squeezed lime juice
2 tbsp oil
1 cup sambal matah
Fried shallots for garnish

PREPARATION:

1. Season fresh tuna steaks with seafood spice paste, salt, pepper, and lime juice.
2. Heat oil in a frying pan and cook tuna steaks for 3 minutes on each side over high heat. Avoid overcooking. Set aside and let cool, then break the tuna into small chunks. Place in a salad bowl, add sambal matah, and mix well.
3. Season to taste with salt and pepper, garnish with fried shallots, and serve at room temperature with steamed rice.

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