Dishes inspired by traditional Balinese food are popular in Indonesia, including one that contains spicy chili mixed with various Indonesian spices.
This type of seasoning goes well with many types of protein, such as fried chicken, duck or fish. As introduced by executive chef Gyula Harangi of the JW Mariott Hotel Jakarta, its tuna bumbu Bali (tuna in Balinese spices) perfectly exemplifies a dish using such a seasoning.
To follow the hotel’s recipe, one is advised to pick only fresh tuna, which is indicated by natural colored meat, a chewy surface and the condition of its eyes -- it should appear fresh. They are also advised to cook the fish on medium heat so that it will be close to well-done once it cools. (kes)
Read also: Ramadhan recipe: Four Seasons Hotel Jakarta’s steamed gindara fish with superior sauce
- 250 ml coconut milk
- 250 gr red chili
- 20 gr cabai rawit (small hot chilies)
- 100 gr shallots
- 100 gr garlic
- 50 gr candlenut
- 100 gr lemongrass, smashed
- 20 gr coriander powder
- 15 gr lemon leaves
- 50 gr ginger, smashed
- 200 gr galangal
- 50 gr turmeric powder
- 10 gr chicken broth powder
- 20 ml oyster sauce
- 100 ml salad oil
- Salt - as desired
- Sugar - as desired
- Wash, clean and cut tuna in medallion-style pieces. Put aside.
- Finely grind shallots, garlic, ginger, cabai rawit, red chili, candlenut, galangal, coconut milk, salt and sugar using blender. Put aside.
- Stir-fry lemongrass and the ground spices paste until it lets out a fragrant aroma.
- Marinate the tuna using the stir-fried method for 15 minutes minimum.
- Grill for approximately 10 minutes. Add a small amount of water.
- Add garnishes, such as kemangi leaves if desired, until there is only a small amount of water left.
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