thumbnail ikan bakar jimbaran

Grilled Fish Jimbaran

No
Bahan
Unit (g)
Unit (%)
Ingredients
Main Ingredients:
1
Fish
250
68
2
Key Lime
7,5
2,0
Grilling Sauce:
1
Margarine
15
4,1
2
Sweet Soy Sauce (1.6kg)
7,5
2,0
3
SAORI® Saus Tiram
7,5
2,0
Jimbaran Grilling Paste:
1
Jimbaran Red Paste
78,82
21,4
2
Salt
0,83
0,2
3
AJINOMOTO® PLUS®
0,35
0,1
Jimbaran Red Paste
Red Paste:
1
Garlic
60
10,6
2
Shallot
105
18,5
3
Red Curly Chili
110
19,4
4
Galangal
18,5
3,3
5
Candlenut
20
3,5
6
Corriander
10
1,8
7
Cumin
0,5
0,1
Stir Fried Ingredients:
1
Shallot (slice)
45
7,9
2
Lemongrass
20
3,5
3
Bay Leaf
1,8
0,3
4
Keffir Lime Leaf
1,5
0,3
5
Tamarind Water
30
5,3
6
Brown Sugar
45
7,9
7
Cooking Oil
100
17,6

Cooking methode :

Ground spices :

  • Blend the red paste ingredients with 50gr of cooking oil and a bit of water (to get a smooth texture)
  • Stir fry sliced shallots with cooking oil until slightly brown then add smashed lemongrass, bay leaf, keffir lime leaf. Cook until fragrant.
  • Add the red paste and cook until fragrant (tips: put a little bit of water if the moisture is too dry but the paste is not cooked enough)
  • After the red paste is well cooked, mix in brown sugar and stir well.
  • Pour in tamarind water and turn off the stove then stir well.

Bumbu Bakaran & Bumbu Bakar Jimbaran:

  • Mix all ingredients until well mixed.

Ikan Bakar Jimbaran:

  • Brush every part of the fish with grilling sauce.
  • Grill until well cooked.
  • Brush the fish if the skin is too dry when grilling.
  • After the fish is well cooked, brush the fish with Jimbaran Grilling Paste.
  • Grill the fish until the paste is caramelized.
  • Squish the lime over the grilled fish before serving.

Video Cooking