Balinese-style Fish

Balinese-style Fish Recipe - Indonesian Cuisine

Region / culture: Indonesia | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Balinese-style Fish is a vibrant and flavorful dish that captures the essence of Balinese cuisine. This recipe combines the freshness of fish with the rich, aromatic spices and ingredients typical of the Indonesian island of Bali. The result is a deliciously tangy and slightly spicy dish that is both satisfying and nutritious. Perfect for a family dinner or a special occasion, this recipe is sure to impress with its exotic flavors and beautiful presentation.

History

The origins of Balinese-style Fish can be traced back to the island of Bali, Indonesia, where seafood plays a significant role in the local diet. Balinese cuisine is known for its complex flavors, achieved through the use of a variety of spices, herbs, and fresh ingredients. This recipe is inspired by traditional Balinese cooking methods and ingredients, adapted over time to suit modern kitchens while retaining its authentic taste and charm.

Ingredients

1 kg fish steaks
2 onions, finely chopped
3 cloves garlic, finely chopped
1.5 tsp fresh ginger, finely grated
1.5 tsp sambal ulek
1 tsp lemon rind, finely grated
1 tsp Laos powder
2 tbsp lemon juice
2 tbsp palm sugar
2 tbsp dark soy sauce
salt to taste
peanut oil for frying

How to prepare

Wash the fish fillet, drain, and pat dry with paper towels.
Then cut the fillet into serving portions.
Heat a small saucepan with about 2 tbsp of oil.
Saute the onions until soft.
Add the garlic and ginger and stir over moderate heat until golden brown.
Add lemon rind, Laos powder, sambal ulek, lemon juice, soy sauce, sugar, and salt to taste.
Simmer for 2 – 3 minutes, and set aside.
Heat a deep frying pan with the peanut oil and fry the fish until golden brown on both sides.
Drain, put on a serving plate, and spoon the sauce over before serving hot with rice.

Variations

For a less spicy version, reduce the amount of sambal ulek. You can also substitute the fish steaks with shrimp or tofu for a different protein option. Adding coconut milk to the sauce can create a creamier texture and milder flavor.

Cooking Tips & Tricks

To ensure the best flavor and texture, use fresh fish steaks for this recipe. Marinating the fish in the sauce for a few hours before cooking can enhance the flavors. When frying the fish, make sure the oil is hot enough so that the fish becomes crispy on the outside while remaining tender on the inside. Lastly, adjust the amount of sambal ulek according to your preference for spiciness.

Serving Suggestions

Serve the Balinese-style Fish hot with a side of steamed jasmine rice or sautéed vegetables for a complete meal. Garnish with fresh cilantro leaves and slices of lime for an extra burst of flavor.

Cooking Techniques

Deep frying the fish ensures a crispy exterior, but for a healthier option, you can grill or bake the fish instead. Marinating the fish prior to cooking can also infuse more flavor into the dish.

Ingredient Substitutions

If peanut oil is not available, vegetable oil or coconut oil can be used as alternatives. Tamarind paste can be used instead of lemon juice for a more traditional sourness. Brown sugar can substitute palm sugar if needed.

Make Ahead Tips

The sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Marinate the fish in the sauce overnight for deeper flavor penetration.

Presentation Ideas

Serve the fish on a platter garnished with lime wedges, fresh herbs, and a sprinkle of fried shallots for added texture and flavor. A side of pickled vegetables can complement the dish's flavors.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or a light beer can complement the flavors of the Balinese-style Fish. For a non-alcoholic option, a chilled ginger tea or lemongrass-infused water pairs well.

Storage and Reheating Instructions

Leftover Balinese-style Fish can be stored 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

Each serving of Balinese-style Fish contains approximately 200-300 calories, making it a moderate-calorie option suitable for those managing their calorie intake.

Carbohydrates

This Balinese-style Fish recipe is relatively low in carbohydrates, with the main sources being the onions, palm sugar, and lemon juice. Each serving contains approximately 10-15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

The primary source of fat in this recipe comes from the peanut oil used for frying. However, by controlling the amount of oil and draining the fish well after frying, the fat content can be managed. Each serving contains roughly 10-20 grams of fat, depending on the frying technique and the amount of oil absorbed.

Proteins

Fish is an excellent source of high-quality protein. Each serving of this Balinese-style Fish provides approximately 20-25 grams of protein, making it a great option for maintaining muscle mass and supporting overall health.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly Vitamin B12, selenium, and omega-3 fatty acids from the fish, along with Vitamin C from the lemon juice. It also contains small amounts of iron, calcium, and potassium.

Alergens

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

Summary

Overall, Balinese-style Fish is a nutritious dish that provides a good balance of proteins, healthy fats, and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy option for a main meal.

Summary

Balinese-style Fish is a delightful dish that brings the exotic flavors of Bali into your kitchen. With its combination of fresh fish, aromatic spices, and tangy sauce, it offers a delicious and nutritious meal option. By following the tips and variations provided, you can customize the recipe to suit your taste preferences and dietary needs. Enjoy this beautiful dish with family and friends for a special culinary experience.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I was strolling through the bustling markets of Bali, taking in the sights and sounds of the vibrant island. As I passed by a small food stall, the delicious aroma of spices and fresh fish wafted through the air, drawing me in like a magnet.

I watched as the Balinese woman behind the stall expertly prepared the fish, marinating it in a fragrant mixture of turmeric, garlic, ginger, lemongrass, and coconut milk. She then grilled it over an open flame until it was tender and flaky, finishing it off with a generous drizzle of spicy sambal sauce.

I knew right then and there that I had to learn how to make this dish. I approached the woman and asked her if she would be willing to share her recipe with me. To my delight, she agreed, and so began my journey into the world of Balinese cooking.

Over the next few weeks, I spent countless hours in the woman's kitchen, watching and learning as she taught me the secrets of Balinese cuisine. I learned how to select the freshest fish, how to properly marinate and grill it, and how to create the perfect balance of flavors in the sambal sauce.

As I practiced and honed my skills, I began to add my own touches to the recipe, tweaking and adjusting it to suit my own tastes. I experimented with different types of fish, varying the spices and seasonings, and even adding a squeeze of lime or a handful of fresh herbs to enhance the dish even further.

Eventually, I had perfected my own version of Balinese-style Fish, a dish that was both authentic and uniquely my own. I shared it with friends and family, who raved about its bold flavors and exotic appeal. It became a staple at family gatherings and dinner parties, always eliciting oohs and ahhs from everyone who tried it.

As the years passed, I continued to refine and perfect my recipe, drawing inspiration from my travels and experiences around the world. I learned new techniques and ingredients, incorporating them into my cooking and expanding my culinary repertoire.

Today, when I make Balinese-style Fish, I am transported back to that warm summer day in Bali, to the bustling markets and the kind woman who shared her recipe with me. I am grateful for the knowledge and skills I have acquired over the years, and for the joy and satisfaction that cooking brings me.

I hope that one day, I can pass on this recipe to future generations, sharing the flavors and traditions of Balinese cuisine with those who come after me. And I hope that they, too, will be captivated by its flavors, just as I was all those years ago. Cooking is not just about preparing food; it is about preserving memories, sharing stories, and connecting with others through the universal language of food. And for that, I am truly grateful.