Balinese Spicy Fish

Balinese Spicy Fish Recipe - Indonesian Cuisine

Region / culture: Indonesia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Balinese Spicy Fish is a vibrant and flavorful dish that embodies the essence of Balinese cuisine. This recipe features Spanish mackerel, a popular fish in Indonesian cooking, marinated and deep-fried to perfection, then topped with a rich, spicy sauce made from a blend of local spices and aromatics. It's a dish that offers a delightful mix of textures and flavors, making it a favorite among both locals and tourists.

History

The origins of Balinese Spicy Fish can be traced back to the island of Bali, Indonesia, where seafood plays a significant role in the local diet due to the island's surrounding waters. Over the years, Balinese cuisine has been influenced by various cultures, but it has always maintained its unique identity, with a focus on fresh ingredients and complex spice blends. This recipe is a testament to the island's rich culinary traditions, combining local ingredients like candlenuts, lemongrass, and tamarind to create a dish that is both delicious and deeply rooted in Balinese culture.

Ingredients

500 g Spanish mackerel
1 tsp salt
2 stalks lemon grass, bruised
1 tsp tamarind juice
1 tbsp sweet soy sauce
juice of 1 lime
cooking oil

Spices (ground)

5 red chilies, seeded
5 shallots
3 cloves garlic
3 candlenuts
1 tsp ginger, chopped
salt to taste

How to prepare

Cut the fish into 4 pieces and rub them with lime juice and salt.
Set them aside to stand for 15 minutes.
Wash the fish, drain it, and pat it dry with a paper towel.
Heat a frying pan with oil and deep-fry the fish until it turns golden brown.
Drain the fish and set it aside.
Heat 2 tbsp of oil and sauté the ground spices until they become fragrant. Then, add lemon grass, tamarind juice, and sweet soy sauce.
Once the sauce has thickened, pour and spread it over the top of the deep-fried fish.
Serve the dish hot with rice.

Variations

For a less spicy version, reduce the number of red chilies in the spice paste. Alternatively, add a teaspoon of coconut milk to the sauce for a creamier texture and milder flavor.

Cooking Tips & Tricks

To ensure the best flavor and texture, use fresh Spanish mackerel and marinate it as directed to infuse it with the tangy lime juice. When frying the fish, make sure the oil is hot enough so that the fish becomes crispy on the outside while remaining tender inside. For the spice paste, grind the ingredients as finely as possible to achieve a smooth, rich sauce that coats the fish evenly.

Serving Suggestions

Serve the Balinese Spicy Fish hot with a side of steamed jasmine rice or sautéed vegetables for a complete meal. A fresh cucumber salad also pairs well, offering a crisp, refreshing contrast to the spicy fish.

Cooking Techniques

Deep-frying the fish ensures a crispy exterior, but for a healthier option, you can grill or bake the marinated fish until cooked through, then top with the sautéed spice paste.

Ingredient Substitutions

If candlenuts are unavailable, macadamia nuts make a suitable substitute. Tamarind juice can be replaced with a squeeze of lime juice for a similar tangy flavor.

Make Ahead Tips

The spice paste can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for longer storage. Simply thaw and sauté when ready to use.

Presentation Ideas

Serve the fish on a platter garnished with lime wedges and a sprinkle of finely chopped fresh cilantro or parsley for added color and flavor.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a citrusy wheat beer complements the spicy and tangy flavors of the dish beautifully.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the fish.

Nutrition Information

Calories per serving

A single serving of Balinese Spicy Fish contains approximately 300 calories. The majority of these calories come from the protein in the fish and the fats used in cooking.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the sweet soy sauce and the small amount of lime juice used in the marinade. The total carbohydrate content per serving is approximately 5 grams.

Fats

The majority of the fat in this recipe comes from the cooking oil used for frying the fish. Using a healthier oil with a high smoke point, such as canola or coconut oil, can help make this dish more heart-friendly. The total fat content per serving is roughly 15 grams, depending on the amount of oil absorbed during frying.

Proteins

Spanish mackerel is an excellent source of high-quality protein, essential for muscle repair and growth. Each serving of Balinese Spicy Fish provides approximately 25 grams of protein, making it a satisfying and nutritious meal option.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly Vitamin B12 and selenium from the mackerel, and Vitamin C from the lime juice. The spices and herbs also contribute small amounts of various nutrients, including iron and calcium.

Alergens

The main allergens in this recipe are fish and nuts (candlenuts). Individuals with allergies to these ingredients should avoid this dish or find suitable substitutions.

Summary

Balinese Spicy Fish is a nutritious dish that offers a good balance of protein, healthy fats, and essential vitamins and minerals. It's relatively low in carbohydrates and calories, making it a suitable option for those watching their intake.

Summary

Balinese Spicy Fish is a testament to the rich culinary heritage of Bali, offering a harmonious blend of flavors and textures. With its nutritious profile and versatile serving options, it's a delightful dish that can be enjoyed on any occasion. Whether you're a seasoned cook or a novice in the kitchen, this recipe is sure to impress with its bold flavors and vibrant presentation.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Balinese Spicy Fish. It was many years ago, during a trip to Bali with my husband. We were exploring the bustling markets of Ubud when a kind old woman approached us, offering to teach us how to make a traditional Balinese dish. Intrigued, we followed her to a small cooking class tucked away in a corner of the market.

The old woman, who introduced herself as Ibu Made, had a warm smile and a twinkle in her eye as she shared her knowledge of Balinese cuisine with us. She explained that the key to Balinese cooking was in the use of fresh, locally sourced ingredients and a harmonious balance of flavors – sweet, sour, salty, and spicy.

As we gathered around the makeshift kitchen, Ibu Made began to demonstrate how to make Balinese Spicy Fish. She started by marinating the fish fillets in a fragrant blend of spices – turmeric, ginger, garlic, lemongrass, and shallots. The bright yellow marinade was a feast for the senses, filling the air with a tantalizing aroma.

Next, Ibu Made showed us how to make the spicy sambal sauce that would accompany the fish. She ground together fiery red chilies, shallots, garlic, and shrimp paste, creating a potent paste that would pack a punch of heat and flavor.

I watched in awe as Ibu Made expertly cooked the marinated fish in a hot skillet, flipping it with a flick of her wrist until it was perfectly golden and crispy on the outside, tender and flaky on the inside. She then spooned the spicy sambal sauce over the fish, coating it in a fiery red glaze that made my mouth water.

As we sat down to enjoy our meal, Ibu Made shared stories of her life in Bali and the culinary traditions that had been passed down through generations. She spoke of the importance of food in Balinese culture – how it was not just nourishment for the body, but also for the soul.

I was inspired by Ibu Made's passion for cooking and her dedication to preserving the rich heritage of Balinese cuisine. I knew that I had to learn more, to continue the culinary journey that had begun in that humble kitchen in Ubud.

When we returned home, I set out to recreate Ibu Made's Balinese Spicy Fish in my own kitchen. I searched for the freshest ingredients, sourced from local markets and specialty stores. I carefully followed the steps that Ibu Made had taught me, adjusting the seasonings and flavors to suit my own taste.

After several attempts, I finally mastered the recipe for Balinese Spicy Fish. The fish was tender and flaky, with a crispy golden crust that crackled with each bite. The spicy sambal sauce was a fiery explosion of flavors, bringing a burst of heat and tanginess to every mouthful.

I shared the dish with my family and friends, who were amazed by the exotic flavors and bold spices of Balinese cuisine. They begged me for the recipe, and I happily passed on the knowledge that I had gained from Ibu Made.

Over the years, I have continued to refine and perfect the recipe for Balinese Spicy Fish, adding my own twists and variations to create a dish that is truly my own. But I will always remember the joy and inspiration that Ibu Made brought into my life, and the deep connection that I feel to the culinary traditions of Bali.飭

Now, as I cook this dish for my grandchildren, I pass on not just a recipe, but a piece of history and culture that has shaped who I am today. And I hope that they, too, will find joy and inspiration in the flavors and stories that have been passed down through generations, just as I did all those years ago in the markets of Ubud.