Tropical Asian Cooking: Exotic Flavors from Equatorial Asia by Wendy Hutton

Author:Wendy Hutton [Hutton, Wendy]
Language: eng
Format: epub
ISBN: 0794600069
Publisher: Tuttle Publishing
Published: 2015-05-25T21:00:00+00:00

This marinated barbecued fish is named after the Tabanan area in southwest Bali, Indonesia, once the seat of a great raja. The marinade—a superb blend of shallots, garlic, chilies, aromatics, and herbs—gives the fish a heady fragrance and flavor which is further enhanced by the accompanying shallot and lemongrass sambal.

1 To prepare the marinade, heat oil in a small pan and add shallots and garlic. Stir-fry over low heat, 3 minutes, then add chilies, galangal, tomatoes, shrimp paste, lemongrass and salam leaves (if using). Cook uncovered, stirring occasionally, 10 minutes. Remove from heat, cool, then process until smooth. Transfer to a bowl and stir in salt, pepper, and lime juice.

2 Make 3-4 deep diagonal slashes on both sides of the fish, then sprinkle both sides with salt and pepper. Spread a little of the marinade inside the fish, then cover both sides with the remaining marinade, pushing it well into the cuts. Set fish aside to marinate 20-30 minutes.

3 Enclose the fish in a fish grill and cook over hot charcoal 10 minutes. Turn and continue cooking until the fish is thoroughly cooked, another 10-20 minutes. Test with the point of a knife to ensure the fish is white in the center before serving.

4 Accompany the fish with shallot and lemongrass sambal (page 167) and garnish with lime halves.

Note: To reduce the heat of the marinade, discard some of the seeds from the large chilies.

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