Fish Recipe

fish recipe
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Bali is not only famous for its tourism but also its cuisine. You can find many kinds of foods in Bali, from classic foods to western foods, but the most special thing in Bali is, of course, the classic food. One of the famous Balinese classic foods is fish and potato curry. You can try this fish recipe at home because some of the ingredients are easy to substitute even if you are far away from Bali or Indonesia.

You can find almost all the ingredients from Asian market, but some of them you just can also substitute it. In this fish recipe, you will need kaffir lime leaves, if you buy lots of it, you can put them in the fridge to toss in into soup or curry. You can also stock lemongrass by cutting and putting in the freezer.

This dish has a slightly spicy taste; you can substitute the chili with jalapeno. For turmeric, the ground is a good substitute. Shallots are the bomb in this dish, but if you have difficulty to find it, you can use onion. So, there is no reason for those of you who are curious to try this classic fish recipe.

Do not be afraid of fishy smell when you cooking it because this dish contains a lot of spices which will reduce the fishy smell of fish. So, Balinese fish and potato curry is a flavorful and fragrant classic food that you have to try!

Ingredients

For The Paste

  • 2 tablespoons ginger
  • 1 shallot
  • 1 tablespoon fresh turmeric (sub 2 teaspoons ground)
  • 2×5 inch lemongrass
  • 3 garlic cloves
  • 1 jalapeno
  • 5 kaffir lime leaves

For The Curry

  • 1 tablespoon coconut oil
  • 2 cups of water
  • 8-10 ounces baby potatoes
  • 1 can coconut milk
  • ½ teaspoon salt
  • 1 tablespoon fish sauce
  • 1 lime-juice
  • Chili paste or chili flakes for additional heat
  • 10-12 ounces while fish
  • 1 cup peas, snap peas, green beans, bok choy or bell pepper
  • For garnish: Lime wedge, crispy shallots, fresh mint, basil, scallions, or cilantro

Instructions

  1. Slice thinly ginger, fresh turmeric, and lemongrass, then chop shallot and garlic. Place them into a food processor and add jalapeno and kaffir lime leaves. Pulse it until they become paste.
  2. Heat a large skillet to over medium-high heat and pour coconut oil. After the coconut oil is shimmering, add the paste and stir frequently until the color turns into golden, it takes about 3-4 minutes.
  3. Pour water into the paste and stir it until boils.
  4. Add baby potatoes, cover the skillet, wait until boils and the potatoes softened, usually, it takes 15 minutes.
  5. Add coconut milk, fish sauce, lime-juice, and salt, taste it.
  6. If you like this dish spicier, you can add chili paste or flakes.
  7. Add the star of this dish, fish into the coconut mixture and simmer for 5 minutes. Pour the spring peas, snap peas, or green beans and wait for 1 to 2 minutes long.
  8. For finishing, you can sprinkle crispy shallots, add a lime wedge, fresh mint, cilantro or other herbs depends on your liking.

Notes

You can find the kaffir lime leaves, lemongrass, fresh turmeric, and crispy shallots at Asian markets. In this dish, you will need peas and beans, nut if you do not like them, you can change them with bok choy, bell pepper or other vegetables that can cook in 1 to 2 minutes only. It will change the taste a bit but you will still like it.

You can use white-fleshed fish in this dish, such as bass, tilapia, cod, catfish, or haddock. Usually, most people in Bali eat this dish with rice, so you can cook the rice or grain before you cook this classic fish recipe. To add flavor, you can toss the herbs, such as fresh mint, basil scallions, or cilantro.

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