Jimbaran Style Grilled Squid

Jimbaran Style Grilled Squid

Jimbaran Style
Grilled Squid

served with sambal kecap manis and fresh lemon basil

If you happen to have a craving for Jimbaran style grilled seafood, here’s how you can make it yourself.

Regulars to Bali know Jimbaran as the beachside fishing village and seafood market, which at night transforms into an open air seafood grill fest. Diners can choose the seafood, bring it to a grill master who will cook it to your liking.

Jimbaran is one of the best places on the island to get the freshest seafood, and aside from the beauty of alfresco dining with the sand between your toes, you are entertained by the roaming buskers performing songs by request.

In this recipe, I uncover the secret recipe of Jimbaran’s Seaside Grill Masters to show how easy it is to cook at home.

Will Meyrick

portions

minutes

Summary

Main Ingredients

  • 4 squids tubes cleaned and also keeping the tentacles
  • 2 sprigs lemon basil
  • 1 piece Balinese lime (any lime will do), halved
  • Sambal kecap manis

 

Marinade I

  • 1 clove garlic
  • 1 knob turmeric
  • 1 knob ginger
  • 1 cup butter/margarine
  • 1 lime, juiced
  • Salt
  • Oil

Marinade II (Sambal Kecap Manis)

  • 1 piece shallot, peeled and diced
  • ½ cup small green chillies, chopped
  • 1 cup sweet soy sauce
  • 1 lime, juiced

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

lemon basil

Step by Step Instructions

step 1 : squid prep I

Place the squid on the table and pull the tentacles out with that it should also come the clear cartilage and ink sack, in the same area as the tentacles is also the beck of the squid,  the mouth should just pop out  if you squeeze the tentacles and set to one side.

step 2 : squid prep II

Lightly slice the body of the squid into 4 but make sure you don’t cut all the way through.

step 3 : marinade

Blend your “marinade I” until smooth, by softening butter/margarine and blend garlic, turmeric, ginger to a fine paste.

step 4 : rubbing

Then rub the squid throughly as well as squeezing lime juice, salt and some oil.

step 5 : sambal kecap

Prepare the sambal kecap by simply combine the chopped chillies, soy sauce and lime juice together.

step 6 : embers

Make sure your BBQ is hot and there are no yellow flames.

step 7 : grilling

Place your squid on the wire mesh with the first marinade and grill for 3 minutes each side.

step 8 : spreading

Then add the second marinade of sambal kecap manis and lightly spread onto the squid.

step 9 : second grill

Put it back on the grill and cook for another 5 minutes, turn a couple of times.

step 10 : serving

Served with sambal kecap manis and fresh lemon basil. 

selamat makan!

Bon appetit!

Salt Grilled Snapper

Salt Grilled Snapper

Salt Grilled Snapper

with sambal matah

Not a typical dish you may find in Bali, but delicious nonetheless.

Today I explain you how to cook up a grilled salt crusted snapper enriched with Balinese sambal matah.

The fresh snapper is stuffed with lemon basil and lemongrass, then coated in organic salt and baked or in this case, grilled over charcoal to ensure the fish is filled with flavour.

The savoury tender fish then topped with Balinese sambal matah which gives a refreshing spiciness into the dish.

Will Meyrick

people

minutes

Summary

Main Ingredients

  • 1 whole snapper
  • 2 cups salt
  • 1 bunch fresh lemon basil
  • 2 stalks lemongrass, bruised

 

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.

Garnish

1 piece lemo (Balinese lime) or any kind of lime, halved or cheek
sprigs of lemon basil

Step by Step Instructions

step 1 : fish prep

Clean the snapper stomach from the gills and add in the fresh lemon basil and bruised lemongrass inside the snapper stomach.

step 2 : coating

Then coat the whole snapper with salt evenly.

step 3 : embers

Make sure your BBQ grill is hot and there are no yellow flames.

step 4 : grill

Place your snapper in a wire mesh and start to grill it on one side and flip it to grill on another side.

step 5 : sambal

Meanwhile prepare your sambal matah.

step 6 : pan searing

Heat up coconut oil in the pan and combine the sliced lemongrass, dried shrimp paste, sliced chilli, sliced shallot and fresh lime juice.

step 7 : oil step

Pour over the hot oil and use your fingertips to lightly mix it together.

step 8 : seasoning

Add in the sliced ginger flower, sliced tomato and salt to taste. Mix through.

step 9 : grill check

Check your grilled snapper, when it has firm hard crust then you know your fish is good to serve. Lift it from the grill and take out from wire mesh.

step 10 : serving

Place on the plate, open the skin on one side and nicely arrange sambal matah on it and garnish with sliced of lemo (or lime cheeks) and fresh lemon basil.

selamat makan

Bon appetit!

Malaysian Fish Curry

Malaysian Fish Curry

Malaysian Fish Curry

with tomato, okra and tamarind juice

Fear not the fish head!

For this recipe, I am aided by my friend, Palm Amatawet, to cook up our version of the classic Malaysian Fish Curry.

The dish itself traditionally uses the fish head, as it is packed with flavour. To cater to both Asian and Western diners, in this case a whole snapper is used instead.

This way you still get all the intense tastes that only a fish head can provide, but also enjoy the dish without being afraid of feeling squeamish.

Will Meyrick

people

minutes

Summary

Main Ingredients
  • 1 whole snapper, cut into 2 parts
  • 2 full tablespoons curry paste (see sub recipe)
  • 50 ml cooking oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek
  • 1 teaspoon mustard seeds
  • 10 pieces curry leaves, picked
  • 1 teaspoon turmeric powder

 

  • 1 teaspoon chilli powder
  • 1 tablespoon fish curry powder (see sub recipe)
  • ½ liter fish stock or water
  • 1 ½ red tomatoes wedge
  • 5 pieces okra (lady fingers)
  • 1 teaspoon salt
  • 2 tablespoons tamarind juice
  • 2 tablespoons coconut milk
  • 1 handful fresh coriander leaves, chopped

Curry Paste

  • 800 grams shallots
  • 100 grams garlic
  • 100 grams fish curry powder
  • 25 grams dried shrimp paste (ebi), toasted
  • 50 grams chilli powder
  • 125 grams lemongrass
  • 140 grams galangal, peeled
  • 150 grams ginger, peeled

* Blend all ingredients together into a fine paste.

Fish Curry Powder

  • 500 grams fenugreek
  • 600 grams mustard seeds
  • 300 grams cumin seeds
  • 500 grams fennel seeds
  • 100 grams dried red chilli powder
  • 300 grams coriander seeds
  • 100 grams turmeric powder

* Blend all ingredients together into a fine powder.

Garnish

chopped coriander leaves

Step by Step Instructions

step 1 : sauteed

* Heat oil in a pan, fry cumin seeds, fenugreek, mustard seeds and curry leaves until fragrant and then add in curry paste, low the heat and sauté until the oil has split.

step 2 : pouring

Add in turmeric powder, chilli powder and fish curry powder followed by fish stock or water.

step 3 : boiling

Bring to boil.

step 4 : fish and vegs

Add in the fish, tomato wedge and okra, then simmer down and seasoning with salt and tamarind juice.

step 5 : cooking slowly

Continue to cook on medium heat and add in coconut milk and chopped coriander leaves at the end.

step 6 : serving

Serve with steamed rice

selamat menjamu selera

Bon appetit!

Jimbaran Style Grilled Fish

Jimbaran Style Grilled Fish

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)

Will Meyrick

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

Step by Step Instructions

step 1 : butterfly

* Take the snapper and open it up from the back so it butterflied.

step 2 : marinade I

Blend your “Marinade I” until smooth, then rub the fish thoroughly with it. This is to take the smell away of the insides.

step 3 : marinade II

Prepare the “Marinade II” by softening butter/margarine and blend all the ingredients to a fine paste.

step 4 : marinade III

Then combine and blend the ingredients from your “Marinade III” list together to create third paste.

step 5 : embers

Make sure your BBQ is hot and there are no yellow flames.

step 6 : first grill

Place your fish in a wire mesh with the first marinade and grill for 3 minutes each side.

step 7 : marinade spread

Then add the second marinade of butter and lightly spread onto fish.

step 8 : second grill

Put it back on the grill and cook for another 5 minutes, turning a couple of times.

step 9 : second marinade

Finally take it off the grill and apply the last marinade. Brush this on evenly and not too thick, otherwise the paste will be raw.

step 10 : final grill

Put the fish back on the grill and cook until the skin is nicely caramelized and served with sambal matah and sambal kecap manis.

selamat makan!

Bon appetit!

Gallery

Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick
Jimbaran Style Grilled Fish - A Recipe by Will Meyrick

Green Curry of Snapper

Green Curry of Snapper

Green Curry of Snapper

with pea, eggplant, long bean, baby corn and Thai basil

A subtle and flavorful Thai curry

Green curry is a dish commonly served on the streets of Thailand, using seafood, chicken or vegetables.

Based on coconut milk and fresh green chillies, its color comes out creamy mild green.

Today along with trusted friend, Wayan Priyana, I add a twist on a tasty dish of Green Curry Snapper.

Will Meyrick

people

minutes

Summary

Main Ingredients

  • 150 grams snapper fillet
  • 1 piece apple eggplant, quartered
  • ¼ cup pea eggplant
  • 3 pieces long bean, cut into 5 cm length
  • 3 pieces baby corn, sliced
  • 3 big slices of large green chillies
  • ¼ cup Thai basil, picked
  • 2 pieces oyster mushroom, torn
  • 2 pieces lime leaves

 

  • 2 tablespoons green curry paste (see pantry)
  • 1 tablespoon green chilli paste (see pantry)
  • 1 teaspoon krachai (wild ginger), chopped
  • 3 teaspoons coconut oil
  • 2 ½ tablespoons fish sauce
  • 1 ½ tablespoons palm sugar syrup
  • ½ cup fresh coconut milk
  • ⅔ cup chicken stock
  • A pinch of white pepper powder
  • A pinch of coriander powder

Green Curry Paste

for 5 portions

  •  60 pieces small green chillies
  •  8 pieces shallot
  •  30 cloves garlic
  •  1 knob galangal, peeled approx. 3 cm
  •  4 stalks lemongrass
  •  1 piece kaffir lime, zest
  •  5 pieces coriander roots
  •  1 tablespoon coriander seeds
  •  1 tablespoon white pepper
  •  ¾ tablespoon cumin seeds
  •  ½ tablespoon shrimp paste

Blend all ingredients finely.

Green Chilli Paste

for 5 portions

  •  6 pieces large green chillies, deseeded
  •  1 knob turmeric, peeled approx. 3 cm
  • 5 pieces krachai (wild ginger), each approx. 10 cm
  •  1 piece kaffir lime, zest
  •  6 cloves garlic

Blend all ingredients finely.

Garnish

sprigs fresh Thai basil
1 teaspoon lime leaf, julienned

Step by Step Instructions

step 1 : sauteed

Heat coconut oil in the pan, saute lime leaf, chopped krachai, green chilli paste and green curry paste until fragrant

step 2 : pouring

Add in chicken stock, fish sauce and palm sugar syrup and bring to the boil.

step 3 : seasoning

Add seasoning of white pepper powder and coriander powder.

step 4 : the greens

Add in pea eggplant, apple eggplant and sliced large green chilli.

step 5 : searing

Meanwhile sear the snapper fillet and sprinkle with salt before searing.

step 6 : sear skin down

Heat a little oil in the pan, start to sear the snapper with the skin down first for about 3 minutes and flip then sear for another 3 minutes.

step 7 : coconut

Add in fresh coconut milk in the curry, add in oyster mushroom and picked Thai basil at the end.

step 8 : serving

Serve the curry on the plate and place the seared snapper on the top. Garnish with a sprig of fresh Thai basil and julienned lime leaf.

กินให้อร่อย (gin hâi a-ròi)

Bon appetit!