Fried Fish with Balinese Chili Relish
Origin: Bali Island
- 600 g sea bream (or replace snapper if preferred)
- 2 cm fresh turmeric or 1/2 tsp ground turmeric
- 1 glove garlic
- 1 pc lime, halved
- 1 tsp coriander or 1/2 tsp ground coriander
- 2 tsp salt
- 75 ml cold water
- fresh cucumber, lettuce & tomato (for garnish)
- 100 ml oil for deep-frying
Spice for Balinese Chilli Relish
- 100 g shallots, thinly sliced
- 5 gloves garlic, thinly sliced
- 1 pc large red chilli, chopped
- 10 pc small red chillies / bird chillies, chopped
- 5 pc kaffir lime leaves, finely sliced
- 1 stem lemon grass, outer leaves discarded, finely sliced
- 1 tsp roasted/fried dried shrimp paste / terasi
- 1 tbsp lime, juice
- 50 ml vegetable oil
- ½ tsp salt or to taste
Fried Fish with Balinese Chilli Relish
- Marinating Fish: Clean the fish, discard all the entrails, if necessary rub around with lime juice to get rid of excessive slime. Lightly slice (not so deep) on the fish to allow a better marinating process.
- For marinating: Grind garlic, coriander, turmeric and salt in a mortar/grinding stone and grind until smooth.
- Add 75 ml cold water. Stir to mix. Try the taste & add more salt if necessary. This step is necessary to get the optimum taste/saltiness.
- Soak the fish in the mixture one by one with your hand. Make sure all sides are well soaked. Put aside for 15 minutes in a fridge to allow the marinating process.
- Making Chilli Relish: Prepare all ingredients for sambal. Peel off and wash if necessary.
- Slice & chop thinly: shallots, garlics, chillies, kaffir-lime leaves & lemon grass. (see picture)
- Transfer all sliced ingredients into a bowl.
- Add dried shrimp paste/terasi. Stir to mix.
- Add 2 tbsp lime juice and stir to mix.
- Last but not least add vegetable oil. Stir to mix. Add salt and adjust the taste. Put aside.
- Frying the fish: Heat enough oil in a frying pan & deep-fry the fish until crispy-golden brown.
- Turn it over until all sides are well cooked and crispy.
- Set aside to drain. Serve fried fish right away with rice, sambal matah and garnish with fresh cucumber, lettuce and tomato.
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