Balinese-style Grilled Fish with Fragrant Spices

Ingredients

In this Balinese adaptation of Machkatebi, the traditional Georgian dish, we incorporate Balinese spices and flavors to create a unique culinary experience. The original dish is typically prepared with Georgian spices and herbs, while our Balinese version features a blend of lemongrass, turmeric, ginger, and shallots, which are commonly used in Balinese cuisine. The grilling technique remains the same, but the flavor profile is transformed to reflect the vibrant and aromatic characteristics of Balinese cooking. We alse have the original recipe for Machkatebi, so you can check it out.

• 2 pounds (900g) fresh fish fillets (such as snapper or grouper) 2 pounds (900g) fresh fish fillets (such as snapper or grouper)
• 3 stalks lemongrass, white parts only, finely chopped 3 stalks lemongrass, white parts only, finely chopped
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 4 shallots, finely chopped 4 shallots, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemongrass, turmeric powder, ginger, shallots, garlic, lime juice, vegetable oil, salt, and black pepper to make the marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish from the marinade and grill for about 4-5 minutes per side, or until the fish is cooked through and has a slightly charred exterior.
5. 5.
   Serve the Balinese-style Grilled Fish hot with steamed rice and sambal matah on the side.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks with the back of a knife before chopping.
• Turmeric powder — Be cautious as turmeric can stain surfaces and clothing easily. Use gloves if desired.
• Ginger — Use a microplane grater to easily grate the ginger into a fine paste.

Tips & Tricks

• If you prefer a spicier flavor, add a small amount of chopped red chili to the marinade.
• For a smoky flavor, grill the fish over charcoal instead of a gas grill.
• If you don't have access to fresh fish, you can use frozen fish fillets, but make sure to thaw them completely before marinating.

Serving advice

Serve the Balinese-style Grilled Fish as the main course of a Balinese-inspired feast. Accompany it with steamed rice, sambal matah, and a fresh salad of cucumber and tomato. Garnish with a sprig of fresh cilantro for added freshness.

Presentation advice

Arrange the grilled fish fillets on a platter, garnished with lime wedges and a sprinkle of chopped cilantro. Serve the sambal matah in a small bowl on the side. The vibrant colors and enticing aroma will make this dish a centerpiece of your Balinese culinary experience.