Balinese Spiced Nile Tilapia: Authentic Ikan Nila Bumbu Bali

Ikan Nila Bumbu Bali: A Flavorful Balinese-Style Freshwater Fish Dish

Ingredients:

• 1 kg fresh Nile tilapia (cleaned and gutted)
• 2 ripe tomatoes, diced
• 6 red bird’s eye chilies
• 1 stalk lemongrass (sliced thinly, using the tender part)
• 5 kaffir lime leaves (sliced thinly)
• 2 bay leaves
• 1 cm piece of galangal (smashed)
• 1 teaspoon lime juice
• Water, as needed
• Oil, for frying

Marinade for Fish:

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• 2 cloves garlic
• 2 cm piece of turmeric
• 3 cm piece of ginger
• 1 tablespoon coriander seeds
• 1 tablespoon salt

Balinese Spice Paste:

• 50 grams red chilies
• 10 red bird’s eye chilies
• 2 cm piece of turmeric
• 2 cm piece of ginger
• 3 candlenuts
• 5 shallots
• 2 cloves garlic
• Salt, to taste
• Seasoning powder, to taste

Instructions:

1. Prepare the Fish: Rinse the Nile tilapia thoroughly and remove all internal organs. Combine the fish with the marinade ingredients in a bowl: garlic, turmeric, ginger, coriander seeds, and salt. Add a splash of water if needed to create a paste. Marinate the fish for approximately 15 minutes.

2. Fry the Fish: Heat oil in a pan over medium heat. Fry the marinated fish until it is golden brown and cooked through. Remove the fish from the pan and set aside.

3. Prepare the Spice Paste: Blend the red chilies, bird’s eye chilies, turmeric, ginger, candlenuts, shallots, and garlic into a smooth paste. You can use a food processor or mortar and pestle for this.

4. Cook the Spice Paste: In the same pan used for frying the fish, add a bit more oil if needed and sauté the spice paste until it is fragrant and starts to darken slightly.

5. Combine Ingredients: Add the diced tomatoes, kaffir lime leaves, bay leaves, galangal, lemongrass, and red bird’s eye chilies to the pan. Stir well and cook over medium heat.

6. Add Liquid and Seasonings: Pour in about 100 ml of water and season with salt and seasoning powder to taste. Continue to cook until the sauce reduces slightly and the flavors meld together.

7. Finish the Dish: Gently add the fried fish into the pan, ensuring the fish is coated with the spice paste. Stir carefully to avoid breaking the fish, allowing the sauce to cover each piece evenly. Let it simmer for a few minutes until the fish absorbs the flavors and the sauce thickens.

8. Serve: Remove from heat and serve the Ikan Nila Bumbu Bali hot, accompanied by steamed rice.

Enjoy this delicious Balinese-inspired dish that brings together the rich flavors of Indonesia, perfect for a memorable meal!