Ikan Krisi Bali Bumbu Bali
Ingredients
| Ingredient | Quantity |
|---|---|
| Ikan krisi bali | 500 grams |
| Red bird’s eye chili | 15 (to taste) |
| Shallots | 5 cloves |
| Garlic | 5 cloves |
| Candlenuts | 2 |
| Ginger | 3 cm |
| Galangal | 3 cm |
| Turmeric | 3 cm |
| Lemongrass | 2 stalks |
| Bay leaves | 2 leaves |
| Palm sugar | 1/4 circle |
| Granulated sugar | 1 tablespoon |
| Salt | 1/2 tablespoon |
| Flavor enhancer (e.g., Masako) | 1/2 packet |
| Water (for broth) | 200 ml (add more if desired) |
Instructions
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Begin by frying the ikan krisi bali until it is cooked through but not overly crispy, ensuring it retains its moisture and flavor.
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In a blender or food processor, combine the red bird’s eye chili, shallots, garlic, candlenuts, and turmeric, and blend until a smooth paste forms.
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Lightly bruise the ginger, galangal, and lemongrass with the back of a knife or a mortar and pestle to release their flavors.
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In a large pan, heat a splash of oil over medium heat, and sauté the blended spice paste until fragrant. Then, add the bruised ginger, galangal, lemongrass, and bay leaves, allowing them to infuse their aroma into the oil.
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Pour in the water and bring the mixture to a boil. Add the salt, palm sugar, granulated sugar, and flavor enhancer. Stir to combine and adjust the seasoning to your liking.
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Once the broth is boiling, carefully add the fried ikan krisi bali to the pan. Allow it to simmer, letting the fish absorb the rich flavors of the spices for about 10-15 minutes. If you prefer a thicker sauce, let it cook until the liquid reduces and becomes slightly syrupy.
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Once the fish is well-coated and flavorful, remove the pan from the heat. Serve hot, garnished with fresh herbs if desired, and enjoy this Balinese delicacy alongside steamed rice for a truly authentic experience.
Dive into the vibrant flavors of Bali with this delectable dish that showcases the ultimate in Indonesian cuisine!
