Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous TAMBUSAN BE PASIH
(Diced Fish Roasted in Banana Leaf) with you. Have fun sizzling and selamat makan (bon appetit)!

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TAMBUSAN BE PASIH (Diced Fish Roasted in Banana Leaf)

The spicy fish dish is excellent for barbeques and can be prepared and steamed at least 24 hours in advance, keep refrigerated until you want to do the final barbecuing or grilling.

INGREDIENTS:

600g (1¼ 1lb) boned mackerel fillets, skin removed and cut in 2.5 cm (1in) cubes
½ cup basic marinade
1 heaped tbsp tamarind pulp, soaked in ¼ cup warm water and juice extracted
1 tsp black peppercorns, crushed
1 ½ tsp salt
3 lemon leaves, cut in hair like shreds
3 tbsp oil
2 salam leaves
2 square of banana leaf 30x30cm (10x10 in)

PREPARATIONS:

In deep bowl combine mackerel cubes, spice paste, tamarind juice, crushed black pepper, salt, lime leaf and oil, and mix very well in order to coat fish evenly. Cover and marinate in cool place for 2 hours.

Place one salam leaf in center of each piece of banana leaf.

Top with half of seafood mix and fold the same way as for Tum Bebek. Place parcels directly onto moderately hot charcoal and roast very slowly for one hour. Alternatively, bake on rack in a moderate oven or under a grill for about 30 minutes.

Serve with Sambal Matah, Sambel Tomat, wedges of lime and steamed rice.