Seafood

[Dept of PMM Artists & things]

Sambel Be Tongkol
( Tuna Salad )

  
The emphatic flavour of tuna marries well with the tangy seasonings in this recipe. You can substitute fresh tuna with canned tuna chunks; season the tuna as directed but do not attempt to fry it. ##

4 fresh tuna steaks, weighing 100 g (3,5 oz) each
1/4 cup spice paste for seafood
1 teaspoon salt
1/2 teaspoon black peppercorns, crushed
1 tablespoon freshly squeezed lime juice
2 tablespoons oil
1 cup Sambel Matah salt and pepper to taste fried shallots to garnish

Season fresh tuna steaks with seafood spice paste, salt, pepper and lime juice. Heat oil in flying pan and cook tuna steaks for 3 minutes on each side over high heat. Do not overcook. Set aside and allow to cool down, then break the tuna into small chunks. Place in salad bowl, add Sambel Matah and mix well. Season to taste with salt and pepper and garnish with fried shallots. Serve at room temperature with steamed rice.

Helpful hint : Any other firm, well-flavoured fresh fish, such as snapper, sea bass or salmon, can be substituted for tuna.

[Dept of PMM Artists & things]

Be Pasih Mepanggang
( Marinated Grilled Fish )

  
The fragrance of seasoned fresh fish sizzling over charcoal is almost irresistible. This recipe comes from the popular Ulam restaurant in Buala village, not far from the 5-star hotels of the southern resort area of Nusa Dua. #

1 kg (2 lb) whole snapper, cleaned
2 tablespoons freshly squeezed, lime juice
1 teaspoon salt
1 teaspoon powdered white pepper
1 cup spice paste for seafood oil to brush on fish

With a sharp knife cut 4 slits about 2 cm (3/4 in) deep on both sides of the fish. This allows the seasoning to penetrate better and the fish to cook more evenly. Season outside with lime juice, salt and pepper. Fill the inside of the fish with seafood spice paste. If possible, leave the fish to marinate for several hours to improve the flavour. Brush with a little oil, place on charcoal grill and cook over medium heat. Serve with Sambel Tomat, Sambel Matah and white rice.

Helpful hints: As fish tends to stick very easily, be sure to oil both the fish and the grill liberally before cooking. If you use a hinged wire grilling rack that holds the fish firmly, it makes the cooking much easier and ensures the fish doesn't break up. Snapper can be replaced by any other whole white-fleshed.

[Dept of PMM Artists & things]

Pesan Be Pasih
( Grilled Fish in Banana Leaf )

  
This is the Balinese equivalent of a popular Javanese dish, lkan Pepes. If banana leaves are not available, replace with greased aluminium foil. Small whole fish are often used in Bali instead of fillets cut from a large fish; just adjust the size of the banana leaf wrapping. ##

500 g (1 lb) skinned boneless snapper fillet, cut in 4
1 teaspoon salt
1 cup spice paste for seafood
8 sprigs lemon basil
4 salam leaves
4 banana leaves, cut in 15 cm (6 in) squares

Season fish fillet with salt and cover evenly with seafood spice paste. Cover and leave to marinate in cool place for 6 hours. Place each fillet in centre of a banana leaf, top each with 2 sprigs of lemon basil and I salam leaf. Fold banana leaves around fillets in shape of a small parcel and fasten with a tooth- pick, as shown at the top of page 27. Steam parcels for 15 minutes, then place on charcoal cooker or under a grill and cook for 5 minutes Until banana leaves are evenly browned. Season to taste with salt and pepper and garnish with fried shallots. Serve at room temperature with steamed rice.

Helpful hint : You can steam the packets several hours in advance before barbecuing.

 

[Dept of PMM Artists & things]

Ikan Lele
( Catfish )

  
The whiskered catfish, though not an attractive looking creature, tastes excellent when cooked in this fashion. ##

4 catfish (ikan lele), weighing 350 g (12 oz) each
1 teaspoon salt
1 teaspoon black peppercorns, crashed
2 tablespoons freshly squeezed lime juice
1 cup spice paste for seafood
2 cups coconut milk
2 salam leaves
1 stalk lemon grass, bruised

Season catfish with salt, pepper and lime juice and marinate for 30 minutes. Deep fry fish over medium heat for 10 minutes until crispy. While the fish is marinating, combine all remaining ingredients in saucepan and bring to the boil over medium heat. Reduce heat and simmer for 30 minutes, until coconut milk breaks apart and sauce becomes oily and clear rather than creamy. Pour the sauce over the fried fish and serve.

Helpful hint : If catfish is not available, replace with any fresh whole fish or follow the same method with any boneless fish fillet.

[Dept of PMM Artists & things]

Sambel Udang
( Prawn Sambal )

  
Prawns, sold only in the coastal markets ofBali, and in the capital, Denpasar, are a rare treat for most Balinese. ##

4OO g (13 oz) large prawns, peeled and cleaned pinch of salt
1/4 teaspoon powdered white pepper
1 tablespoon freshly squeezed lime juice
4 tablespoons spice paste for seafood
4 tablespoons oil
1/2 cup coconut milk
pinch of sugar
fried shallots to garnish

Season prawns with salt, pepper and lemon juice. Add spice paste and mix well. Heat oil in heavy saucepan or wok. Add prawns and saute for 2 minutes over low heat while stirring continuously. Pour in coconut milk and bring to boil, reduce heat and simmer for 2 minutes or until sauce thickens. Sea- son to taste with a pinch of sugar. Garnish with fried shallots and serve with Coconut Rice, Sambel Tomat and fresh lime.

Helpful hints : You can use shrimps instead of large prawns, although it takes longer to peel them. If you like a generous amount of sauce, you can double the amount of coconut milk.

 

[Dept of PMM Artists & things]

Kenus Mebase Bali
( Balinese Squid )

  
If you're only accustomed to eating deep-fried squid, you'll be surprised by the difference when it is cooked Balinese style. If squid is unavailable, replace with large cuttlefish or any other firm fish fillets such as snapper or sea bass. ##

600 g (1/4 lb) baby squid
1 tablespoon freshly squeezed lime juice
1/3 teaspoon powdered white pepper
1/2 teaspoon salt
3 tablespoons oil
5 shallots, peeled and sliced
2 large red chillies, seeded and sliced
1/2 cup spice paste for seafood
1 cup chicken stock
5 sprigs lemon hasil, sliced fried shallots and sprigs of lemon basil to garnish

Remove skin ofsquid and pull out the tentacles and head. Cut off and discard the head and beaky portion, but reserve the tentacles, if preferred. Clean the squid thoroughly inside and out. Marmate squid with lime juice, pepper and salt. Heat oil in wok, add shallots, chillies and squid and saute for 2 minutes over high heat. Add seafood spice paste and continue to saute for 1 more minute. Pour in chicken stock, add the sliced basil and bring to boil. Reduce heat and simmer for 1 minute. Season to taste and garnish with sprigs of lemon basil, fried shallots and serve with Coconut Rice.

Helpful hint : If you are using frozen squid, plunge in boiling water for 30 seconds to seal the squid, thus ensuring that it will saute rather than stew.

[Dept of PMM Artists & things]

Sate Lilit
( Minced Seafood Satay )

  
This is probably the most delicious satay you'll ever encounter. The delicate flavours of the prawn and fish are greatly improved if you can find spears of fresh lemon grass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you'll have people coming back for more. ###

300 g (10 oz) skirmed. boneless snapper fillet
300 g (10 oz) raw prawns, peeled.
2 cups freshly grated coconut, or 1 1/2 cups desiccated coconut, moistened
1/2 cup spice paste for seafood
5 fragrant lime leaves, cut in hair-like shreds
1 teaspoon black peppercorns, finely crushed
2 teaspoons salt
3-5 green bird's-eye chillies, very finely chopped
2 tablespoons brown sugar lemon grass, cut in 15 cm (6 in) lengths, or satay skewers

Combine snapper fillet or other firm white fish with prawns and mince very finely in a food processor or with a chopper. Add all other ingredients and mix well. Mould a heaped tablespoonful of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

Helpful hints : It is important to use fresh prawns and fish for this dish, as thawed frozen seafood exudes too much moisture. The brown sugar not only adds a touch of sweetness but helps give the slightly charred exterior typical of Balinese satay.

[Dept of PMM Artists & things]

Sate Sampi & Sate Udang
( Beef Satay & Prawn Satay )

  
Sate Sampi ( beef satay )

Balinese satays are always a little charred on the outside, which gives them a particularly delicious flavour. Once the meat is marinated, it can be kept fresh for up to 4 days in a refrigerator. ##

600 g (1 1/4 lb) beef topside, cut in 1 cm (1/2 in) cubes
3-5 bird's-eye chfflies, chopped
2 tablespoons brown sugar
1/2 cup beef spice paste satay skewers

Combine meat, chillies, brown sugar and spice paste and mix well. Cover and marinate for 24 hours in refrigerator. Spear 4 pieces of meat very tightly on each satay skewer. Place satays on charcoal cooker and grill over very high heat over coconut husks or over charcoal. Serve with satay sauce. To make satay with lamb, pork or duck, follow the directions above but use basic spice paste. If using chicken, replace with spice paste for chicken.

Sate Udang ( prawn satay )

Lemon grass used as a skewer imparts a wonderful flavour to the inside of the prawns; if it is not avail- able, substitute with normal satay skewers. ##

600 g (1 1/4 lb) large prawns, peeled
1 cup seafood spice paste fresh lemon grass, cleaned and cut 15 cm (6 in) lengths

Combine prawns and seafood spice paste and mix well. Cover and marinate for 24 hours in refriger- ator. Spear each prawn on the thinner end of a lemon grass stalk. Grill over very high heat, using either coconut husks or charcoal.

Helpful hints : Satays make a delicious cocktail snack or can be the star of any barbecue. If using split bamboo or wooden skewers, soak in cold water for an hour before using to help prevent them from burning.