Balinese spice paste for seafood


 

Gary H. NJ

TVWBB Platinum Member
Smear it on whole fish or fillets for grilling. Salty, sweet, tomato-tangy. Huge flavors.

I love this spice paste; easy to make and stores well in the freezer. The best marinade for grilled fish imho. Also works well with fish fillets: Cover each 1/4 - 1/2 lb fillet in the spice paste. Wrap in banana leaf (or parchment paper and foil). Grill indirectly.

BASE BE PASIH ?(Balinese Spice Paste For Seafood)

INGREDIENTS: ?
10 large red chilies, seeded & chopped ?
6 cloves garlic, peeled & chopped ??
12 Asian (or 3 American) shallots, peeled and chopped ?
4 inches fresh turmeric, peeled & chopped ?
2 medium-sized tomato, halved and seeded ?
4 inches ginger, peeled and chopped ?
10 candlenuts ?or macadamia
2 tbsp coriander seeds, crushed ?
1 1/2 tsp dried shrimp paste (belacan), roasted ?
150 ml coconut or veg oil ?3
3 tbsp tamarind pulp ?
water ?as nec., ¼ cup or so
¾ tbsp salt ?(to taste)
hearty pinch of sugar
3 salam leaves, optional
2 stalks lemon grass, bruised
PREPARATION: ?
1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in food processor and grind coarsely. ?
2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
Cool before using.
 
Yummy!

(Note that if fresh turmeric is unavailable you can sub 1/2 tsp per inch of fresh root.)
 

 

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