Seafood selection
Grilled Fish in Banana Leaf
Grilled Prawns

Seafood

Recipes featured
  1. Grilled Fish in Banana Leaf
  2. Prawns in Spiced Tomato Sauce
  3. Assorted Seafood braised in Coconut Milk
  4. Squid with green Papayas
  5. Marinated Grilled Fish
  6. Fried Seafood Cake
  7. Steamed Prawns in Banana Leaf
  8. Steamed Crab in Banana Leaf
  9. Prawn Sate

1. Grilled Fish in Banana Leaf – Pesan be Pasih

 Ingredients:

  • 600 g Skinned boneless fish fillet, cut in 1.5cm dices
  • 1 Pinch Salt
  • 1 pinch White peppercorns crushed
  • 125 g Seafood spice paste
  • 8 sprigs Lemon basil
  • 4 Salam leaves
  • 2 Tomatoes halved and cut into 14 slices
  • 4 Banana leaves cut in 15 cm squares

Preparation:

  1. Season fish with salt, pepper and cover evenly with seafood spice paste.
  2. Place one salam leaf in center of banana leaf. Top with with a table spoon of marinated fish, two slices of tomatoes and two springs of lemon basil.
  3. Fold one long edges of banana leaf over fish in towards the other side. Press in tight and roll up.
  4. Fasten with toothpick.
  5. Cover parcels and leave to marinate in cool place for 30 minutes

There are a number of ways to cook these tasty parcels

  1. Steam for 7 minutes
  2. Steam for 4 minutes, and then place on charcoal cooker or under a grill and cook for 3 more minutes until banana leaves are evenly browned.
  3. Grill over very low heat for about 9 minutes
  4. Roast at 180c in oven for 6 minutes
  5. Perhaps the most common way in Bali is to place the parcels on a hot iron plate or a frying pan without oil and grill until done.

Note:

  • It is  important not to overcook these delicate parcels as the fish will very quickly dry out; Instead undercook slightly and allow resting on a warm place for five minutes.
  • Cornhusks make a great substitute if banana leaves are not available.

Lemon basil:

Native to tropical Asia where it has been cultivated for the passed 3000 years it is now grown every where, where the climate is warm. Throughout Asia there are many different kinds of Basil grown which vary greatly in flavor and aroma. Native to Indonesia, lemon basil enjoys great popularity and is widely used in soups, salads, and fish dishes. This bushy, compact basil has a clean, lemon fragrance. If not available in the West replace with any available Basil by adding a few zests of lime rind.

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2. Prawns in Spiced Tomato Sauce – Sambel Udang

Ingredients:

  • 350 g  Large prawns, cleaned and deveined
  • 1 tbsp  Vegetable oil
  • 4 tbsp  Spice paste for seafood
  • 1 tbsp Spiced tomato sauce
  • 1 stack Lemon grass, bruised
  • 2 Kaffir lime leaves bruised
  • 1 Bird’s eye chilli whole bruised (optional)
  • 1 small  Carambola, (sour stare fruit crushed)  Optional 1 tbsp lime juice
  • 1 pinch Black pepper, crushed
  • 1 cup  Coconut cream
  • 1 medium Tomatoes peeled, seeded and cut in wedges
  • 1 tbsp Lime juice
  • 1 pinch  Salt

Preparation:

  1. Heat oil in saucepan.Add prawns and sauté on both sides until color changes.
  2. Add seafood spice paste, sambal tomat, lemon grass, kaffir lime leaves, small chilli, salt and black pepper. Mix well and continue to sauté for one more minute.
  3. Add chicken stock and coconut cream and bring to boil, reduce heat, add sour stare fruit, tomato wedges and simmer for one more minute; season to taste with lime juice salt and pepper.
  4. Should sauce thicken too much add a little more chicken stock.
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3. Assorted Seafood Braised In Coconut Milk - Hasil Laut Bumbu Kuning

Ingredients:

  • 600 g Assorted seafood cleaned (firm fish fillet, squid, crab, mussels, scallops etc.
  • 1 tbsp Coconut oil
  • 125 g Seafood spice paste
  • 125 ml Seafood or chicken stock
  • 125 ml Coconut cream
  • 1 stalk  Lemongrass bruised
  • 2  Fragrant lime leaves
  • 3  Bird’s eye chillies crushed
  • 1 tbsp Lime juice
  • 1 pinch Black pepper crushed

Preparations:

  1. Heat oil in heavy sauce pan, add spice paste, lemongrass, lemon leaves and small chilies.  Saute over medium heat for two minutes.
  2. Add seafood and sauté for 3 minutes.  Pour in chicken stock and bring to boil.  Simmer for one minute, fill up with coconut cream, bring back to boil, and simmer over very low heat one more minute.
  3. Season to taste with salt, crushed pepper, lime juice and lime zests.
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4. Squid with Green Papayas - Penyon Kenus

Ingredients:

  • 800 g Squid
  • 3 tbsp Vegetable oil
  • 50 g Shallots peeled, halved and sliced
  • 25 g garlic peeled halved and sliced
  • 2 Large red chilies, halved, seeded and finely sliced
  • 1/2 cup (125 g)Seafood spice paste
  • 2 stalks Lemon grass bruised
  • 2  Lime leaves bruised
  • 1 cup (250 ml) Seafood or Chicken stock
  • 2 tbsp Coconut cream
  • 400 g Green papayas peeled seeded, sliced and blanched
  • 2 tbsp Lime juice
  • 1 pinch Salt to taste
  • 2 tbsp Lemon basil finely  sliced

Preparation:

  1. Remove skin of squid and pull out the tentacles and head. Open body of squid lengthwise, wash thoroughly and sliced in even stripes.
  2. Marinate squid with ¼ cup seafood spice paste, 2 tbsp lime juice, salt and pepper.
  3. In flat sauce pan, heat 2 tbsp of oil, add shallots and chilies and sauté for two minutes. Add remaining spice paste, lemongrass and lime leaves and continue sauté until fragrant.Reduce temperature.
  4. Add Squid and heat very slowly while frequently stirring.
  5. Fill up with stock, and heat very slowly. Do not allow to simmer as this will instantly toughen the squid.
  6. Heat papaya separately in a minimum amount of stock.
  7. Finally combine squid, green papayas and broth.
  8. Add coconut cream, mix well and simply warm all ingredients.
  9. Season to taste with salt, lime juice and some lime zests.
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5. Marinated Grilled Fish – Pesan be Pasih

The fragrance of seasoned fresh fish sizzling over charcoal is almost irresistible.

Ingredients:

  • 1 kg (2 lb) Whole snapper, cleaned
  • 2 tbsp Lime juice
  • 1 tsp Salt to taste
  • 1/2 tsp Black pepper crushed to taste
  • Basting mix
  • 1/2 cup (125 g) Seafood spice paste
  • 125 ml Vegetable oil

 Preparation:

  1. If using a whole fish, cut it in half, using a sharp knife, butterfly style, starting from the head down towards the tail. Then make 4 slits about 1 cm deep on the side of the fish where the bones are. This will allow the seasoning to penetrate into the fish and the fish will cook more evenly.
  2. Season fish evenly  with lime juice salt and pepper.
  3. Combine spice paste with the same amount vegetable oil.
  4. Brush fish evenly on both side with spice mix.
  5. Place on charcoal grill and grill over medium heat. turn fish frequently and brush with grilling paste each time. This will prevent fish from drying out and spices from burning.
  6. Serve with spiced tomato sauce, shallot lemongrass dressing, and steamed white rice.
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6. Steamed Prawns in Banana Leaf - Palem UdangPesan Udang

Ingredients:

  • 800 g Prawns or shrimps peeled, cleaned, and diced
  • 1/2 cup  (125 g) Seafood spice paste
  • 90 freshly Grated coconut
  • (optional 50 g desiccated coconut moistened with 100 ml coconut cream)
  • ½ cup (125 ml) Coconut cream
  • 2 tbsp Fried shallot
  • 2 tbsp Fried Garlic
  • 2 Bird’s eye chilies, finely chopped
  • ½ tbsp Palm sugar finely grated
  • ½ tsp Lime leaves finely chopped
  • 1 tbsp Lime juice
  • Zests of 1 lime
  • 1 pinch Salt to taste
  • 1 pinch White pepper crushed to taste
  • 10 Banana leaves, each cut into 15×18 cm sheets

Preparations:

  1. Combine all ingredients except banana leaves and mix well. Cover and leave to marinate in cool place for one hour.
  2. Spoon 2 heaped tablespoon of the mixture into to a banana leaf and roll up very tightly.Secure open ends with bamboo skewer or toothpick.
  3. Steam for 7 (seven) minutes.

7. Steamed Crab in Banana Leaf – Palem Yuyu

  • Follow the same direction as above, replacing prawns with crab meat.
  • Snails are also often used the same way.
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8. Prawn Sate – Sate UdangSate Udang-56

Ingredients:

  • 800 g  Shrimps without shell and cleaned brined for 1 hour.
  • Brine (1 liter water, 45 g salt, 15 g sugar)
  • 200 g  Seafood spice blend
  • 3-5  Bird’s eye chilies finely chopped
  • 15 g  Palm sugar finely grated
  • 1 pinch  Salt to taste

Preparation:

  1. Combine prawns, 125g seafood spice blend, bird’s eye chilies, palm sugar and salt and mix well
  2. Skewer 3 shrimps tightly onto wooden sate skewers.
  3. Combine 75 g seafood spice blend and  75 ml vegetable or coconut oil and mix well. Use as basting mix.
  4. Grill sates over very hot charcoal until golden brown, while frequently basting.

Serving note:

This tasty crunchy snack taste even more delicious when served with rice cakes and a rich creamy peanut sauce. If you wish to prepare sates from pork, beef, or chicken follow the same directions as for prawns sate, but replace with  the respective spice blend. For pork use neck or tenderloin, for beef end cuts of tenderloins, sirloins or top side and for chicken use skin and boneless legs. Make certain that the char coal is extremely hot. The best sates are usually not just grilled but seared over glowing hot char coal, just as seen in the photo.

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