via Elra’s Cooking

Bali is one of the most important islands of Indonesia, both economically and culturally.  The small tropical island which boasts just two seasons a year lies 8 degrees south of the equator and sits between Java and Lombok. It’s people are skilled artisans, renowned for their diverse & sophisticated paintings, sculptures, wood carvings, as well as their traditional dance and the distinctive music of the gamelan.  Its food is a matter of contrasts. Just as there are men and women, good and evil, night and day, there is everyday food, and there is festival food. The staple of daily fare is rice, accompanied by vegetables, a small amount of fish or meat, and a range of condiments, usually cooked in the early morning, and consumed whenever the need arises.

Below you’ll find a recipe for Broiled Red Snapper with Spicy Lime & Shallots Relish from Elra’s Cooking.

For the snapper:

  • 1 red snapper (about 1½ pounds), cleaned – gutted.
  • 1 tbsp ground coriander
  • 1 tsp turmeric powder
  • 2 tsp minced garlic
  • 1 tbsp olive oil
  • 1 tsp fish sauce
  • salt and pepper to taste

For spicy lime and shallots relish:

  • 2 shallots, thinly sliced
  • 5 Thai chillies, chop
  • salt to taste
  • juice of half lime
  • 1 tbsp olive oil
  • 1/2 tsp fish sauce

In a small bowl, mix ground coriander, turmeric powder, minced garlic, olive oil, fish sauce, salt and pepper. Set aside while you preparing the fish.

Rinse snapper under cold running water, and pat dry with kitchen towel.  Using a sharp knife, make 3 slashes  on both side.  Rub the fish all over including the inside of the fish with the spices. Transfer the fish to baking sheet lined with parchment paper. Broil on high for 3 to 5 minutes on each side. Remove from the heat, and cover loosely with aluminum foil.

To make sambal, mix all ingredients in small bowl, until well mixed and the shallots wilted.  Just before serving, put sambal directly on top of the fish. Serve with steam Japanese, or jasmine rice, and simple saute vegetable on the side.

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