Jimbaran Bay Snapper Recipe |
Ingredients: |
4 x 600g fresh whole red snapper 160 g sambal mentah 200 g bumbu 400 g Jimbaran Salad 40 ml lime juice Sambal mentah: 40 g shallot 10 g bird’s eye chili 30 g red chili 40 g lemon grass 10 g shrimp paste 20 ml lime juice 30 ml oil 10 g Kaffir lime leaves Salt and pepper to taste Slice shallots and chilies. Crush and slice lemon grass. Grill shrimp paste and add while hot to sliced ingredients, mix. Add juice, oil and seasoning. Bumbu (seasoning): 40 g each garlic, shallot and candlenuts 20 g each fresh turmeric, ginger, ginger roots and red chilies 10 g each coriander seeds, bird’s eye chilies, shrimp paste and palm sugar Slice all ingredients and sauté in thick-based pan until soft. Cool slightly and blend until smooth. Sauté again and reduce the Bumbu until thick. Season. Jimbaran Salad: 50 g sliced tomato 50 g salad onion 40 g each garlic, red pepper, shallots 40 ml lime juice 20 ml fish sauce Mix all above ingredients together. |
Method: Clean snapper, score flesh and drizzle with lime juice. Rub with the bumbu seasoning and bake in oven for approximately 12 – 15 minutes. Serve with sambal mentah and Jimbaran salad. |
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