murphyscreek
Veteran
When you can't get to Bali, cook Balinese cuisine at home at least to give you a whiff of being there.
Recipe Ingredients
500gms fish fillets
6 lemongrass stalks
Paste
2 good sized shallots
3 cloves garlic
4 birdseye chillies
5 kaffir lime leaves
1 stalk lemongrass
3cm knob fresh tumeric
1 large knob ginger
1/2 tomato deseeded
1 tbsp tamarind puree
1/3 cup dessicated coconut
1 tsp belachan
2 tbsp brown sugar
salt to taste
Vegetable oil to help mix
Method
Process paste ingredients till no large chunks of any ingredients. Fry paste on a moderate heat until well cooked, and noticeably becomes darker in colour. Set aside to cool. Put fish in processor, and add cooled paste and process till ingredients well combined. Fashion mixture on to lemongrass stalks, and either grill on charcoal (preferable), or cook in oven for 15-20 mins then finish up under a very hot oven grill/broiler to colour up. Serve with dipping sauce of choice, such as a peanut satay sauce.
Video:
View: https://youtu.be/sECWZta6aEY
Recipe Ingredients
500gms fish fillets
6 lemongrass stalks
Paste
2 good sized shallots
3 cloves garlic
4 birdseye chillies
5 kaffir lime leaves
1 stalk lemongrass
3cm knob fresh tumeric
1 large knob ginger
1/2 tomato deseeded
1 tbsp tamarind puree
1/3 cup dessicated coconut
1 tsp belachan
2 tbsp brown sugar
salt to taste
Vegetable oil to help mix
Method
Process paste ingredients till no large chunks of any ingredients. Fry paste on a moderate heat until well cooked, and noticeably becomes darker in colour. Set aside to cool. Put fish in processor, and add cooled paste and process till ingredients well combined. Fashion mixture on to lemongrass stalks, and either grill on charcoal (preferable), or cook in oven for 15-20 mins then finish up under a very hot oven grill/broiler to colour up. Serve with dipping sauce of choice, such as a peanut satay sauce.
Video: