IKAN JIMBARAN BALI RECIPE (3 PORTIONS)

Ingredients: Utensils:

3 pieces of fish fillet Tongs, grilling pan, bowls, chopping board, knife, pots,
1 litre of rice spoon, brush, spatula, serving plates.

Seasoning
5 cloves of Shallot
Directions:
3 cloves of Garlic
1. Clean the fish fillet, season with s/p
1 finger joint of Turmeric
2. Prepare pot for cooking the rice.
3 rough slices of Ginger
3. Prepare the seasoning; roughly cut shallot, garlic,
2 teaspoon of Oyster sauce
turmeric, ginger, add 2 teaspoon of water then
2 stalk of crushed Lemon grass
bring them to blend until smooth.
3 sheets of Lime leaves
4. Add oyster, lime leaves and lemon grass to the
seasoning.
Sauce
5. Prepare the sauce
1. Sambal Matah
 Sambal matah
2 stalk of Lemon grass
Thinly slice the lemon grass, dice tomato, slice
half of Fresh tomato
shallot, shop red chili and cayenne pepper, remove
5 cloves of Shallot
the bone of lime leave then slice it thin, add shrimp
3 pieces of Red chili
paste, freshly squeezed lime juice and little bit of
3 pieces of Cayenne pepper
salt for seasoning put it in a bowl then using hot oil
2 pieces of Lime juice
pour it until drown.
3 sheets of Lime leaves
 Sambal kecap
1 pinch of Shrimp paste
Dice tomato, slice shallot, red chili. Then put in in a
Salt
bowl, add sweet soy sauce until drown and freshly
Hot oil
squeezed lime juice.
2. Sambal Kecap
6. Prepare a grilling pan, grill the fish, turn it over and
Half of Fresh tomato
brush it with the seasoning, repeat until it is fully
3 tbsp of Sweet soy sauce
cooked.
5 cloves of Shallot
7. Food is ready to serve.
3 pieces of Cayenne pepper
3 pieces of Red chili
2 pieces of Lime juice

Group Members:

Jaqueline Jonathan
Christopher Louistio
Shindy Rizkia Putri
Cornelia Kalalo