This recipe is a tribute to the shores of Bali. It is reminiscent of candlelit tables by the seaside in the evening, beckoning the welcome sight of the freshest seafood this island has to offer. All presented with lashings of sambal and a few wedges of fresh lime to add contrast to deeper flavours. 

It takes a little time but the results are well worth it. To make things easier, feel free to use fillets rather than a whole fish. Then all you need to do is blend, marinate and grill to perfection. When freshly off the grill, you’ll have soft and flaky morsels of fish that just melt away with a spoon. This dish is truly one of those simple joys that make you happy from the inside out. 

Flavours and pairings

Earthy and aromatic flavour notes are brought forward by fresh turmeric and lemongrass. Leaving the skin on ensures that you get the full desired effect, as the fat from the fish renders perfectly with the sweet caramelisation of kicap manis. Serve with sambal and lime.

Ingredients

To blend (marinade):

• 5-6 small red shallots, roughly chopped (or 1.5 banana shallots)
• 3 stalks lemongrass, white bottom stalks roughly chopped
• 2 cili padi, roughly chopped
• 5cm piece fresh turmeric, roughly chopped
• 7.5cm piece galangal, roughly chopped
• 3 cloves garlic

To grill:

• 1 whole siakap (or 500g fish fillet of your choice, with skin on)
• 3 stalks lemongrass, top green parts left whole
• 3 tablespoons kicap manis
• 1.5-2 teaspoons salt

Method

• Blitz the marinade ingredients in a blender to a fine paste. Add a tablespoon of water if needed.
• Rub the marinade and salt all over the fish and some on the inside as well. Place the green lemongrass tops inside the fish. Leave in the fridge for 30 minutes to an hour.
• Heat a grill or skillet on a medium-high flame. Add a tablespoon of oil and allow it to smoke slightly. Brush the fish with some oil and a tablespoon of kicap manis on either side.
• Grill for three to four minutes on each side. The fish should remain soft and flaky, so make sure to manage the heat so it does not overcook.
• The fish is ready when both sides are caramelised and a little charred to really bring out the flavour.
• Serve with a wedge of lime, a little more kicap manis, and a spicy sambal.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.