Home | Seafood
Ingredients: 1. Assorted 1 kg ( 2 lb 3 oz ) use fish fillets prawns ( shrimps),clams mussels,etc or 1 whole fish 1 kg ( 2 lb 3 oz ) use snapper trevally,mackerel etc. 2. Lime juice 1 tbsp 3. Salt 1 tsp 4. Black peppercorns 1 tsp finely crushed 5. Seafood spice paste ( see pg 8 ) 200 g ( 7 oz ) Basting paste ( combined) 1. Seafood spice paste 125 g ( 4 ½ oz) 2. Vegetable oil 125 ml ( 4 fl oz / ½ cup) Preparations: Mix assorted seafood with lime juice salt pepper and spice paste leave to season. Jus before grilling whether fish or assorted seafood brush on a little basting liquid first. When grilling over charcoal heat turn and baste frequently to prevent the seafood from drying out and the spices from burning. Method: • If using assorted seafood mix well with lime juice salt pepper and spice paste leave to marinate. • If using whole fish halve butterfly style start at the head and work towards the tail make 4 slits each about 1 cm ( ½ inch) deep on the side with the bones the seasoning will pentrate better and the fish will cook more evenly. • Season both sides of fish with lime juice salt and pepper evenly spread spice paste all over. • Brush assorted seafood of whole fish with a little basting paste before grilling over medium charcoal heat turn and baste frequently. • Serve with rie accompanined by desired portions of spiced tomato sauce ( sambel tomat) and shallot and lemon grass dressing ( sambel matah) ( see pg 9 ) on the side.
Balinese Kitchen
