Ikan Bali, Balinese fish

Written by on June 13, 2012 in Bali Culinary with 0 Comments

Ikan Bali, Balinese fish



Ikan Bali – Balinese fish

There are fishing villages along the coast of Bali. The fishermen go out in beautifully pained sailing boats called prahu or prows, whose bows are shaped like long trunks with eyes painted on the sides to help them see at night.

For 4 people

2 tbsp dried tamarind
2 tbsp dried lemon grass
4 tbsp peanut oil
16 shallots or 6 small onions
2-3 fresh chillies, finely chopped
Walnut-sized piece of fresh root ginger, grated
1 tsp ground galangal (optional)
6 cloves garlic, finely chopped
2 tsp brown sugar
1 tsp terasi (preserved shrimp paste)
4 tbsp kecap manis
750g-1kg / 2lb fish, either fillets or steaks


1. Prepare the sauce: break the tamarind into tiny pieces and place in a saucepan with 375 ml (2/3 pt) water and the dried lemon grass. Bring to the boil and simmer for 5 minutes. Leave for another 5 minutes to infuse. Squeeze the mixture and then rub through a sieve, discarding the lemon grass and any pith and seeds of the tamarind. Set the strained juice aside.
2. Heat the oil in a saucepan and fry the shallots or onions until lightly browned. Add the strained tamarind juice, fresh chillies, ginger, galangal (if using), garlic, sugar, terasi and kecap manis.
3. Cook the fish. Traditionally it is deep fried, but it is also good grilled.
4. Heat the sauce thoroughly and pour over the fish.

Tags: ,


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Leave a Reply