Jimbaran Style
Grilled Fish
with sambal matah and sambal kecap manis
A Balinese easy-to-cook recipe
Today I am in Pemuteran, the area known for its fish farms producing groupers for global market. Here I show you how to cook Jimbaran style grilled snapper fish. Want to taste this delightful dish of Bali? (take also a look at Jimbaran Fish Market here)
portions
minutes
Summary
Main Ingredients
- 1 whole snapper
- 2 sprigs lemon basil
- 1 piece Balinese lime (any lime will do), halved
- Sambal matah
- Sambal kecap manis
Marinade I
- 1 clove garlic
- 1 knob turmeric
- 1 knob ginger
- Juice of 1 lime
Marinade II
- 2 cloves garlic
- 1 knob turmeric
- 1 cup butter/margarine
Marinade III
- 8 pieces shallots
- 1 clove garlic
- 1/4 cup candlenut
- 1/3 cup red curly chilli, chopped
- 1 knob ginger
- 1 teaspoon shrimp paste
- Salt to taste
- Palm sugar to taste (but quite sweet)
- 1/3 cup small red chilli, chopped
- 1/3 cup water
- 3 tablespoons tamarind juice

Sambal Matah
- 8 pieces shallots
- 2 stalks lemongrass
- 3 pieces red birds eye chilli, seeds intact
- 1/2 teaspoon dried shrimp paste
- 3 pieces Balinese lime, juiced
- 2 tablespoons coconut oil
Finely chop shallots, lemongrass and chillies.
Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
Use your fingertips to lightly mix together with the oil. Serve immediately.
Sambal Kecap Manis
- 1 piece shallot, peeled and diced
- 1/2 cup small green chillies, chopped
- 1 cup sweet soy sauce
- 1 lime, juiced
Simply combine the chopped chillies, soy sauce and lime juice together. This can be kept in airtight container in the refrigeration for several days to use as desired.
Garnish
lime halves