Ikan Bumbu Bali

Medium to hot balinese fish dish. Ideal as a side dish with a larger Rice meal (Ricetable) or on it’s own with plain boiled rice. Choose a fish with nice firm white flesh that can be divided in fillets like Cod, Haddock or any other locally available fish. Do not overcook the fish as it must be served whole.


  • 500 gr Cod fillets
  • 2 Onions
  • 2 Cloves of Garlic
  • 2 Red Peppers
  • 3 Tbs. Tomato puree
  • 1 Tbs. Kecap Manis
  • 150 cc. Water
  • 3 Tbs. Oil
  • flour to coat fish
  • oil for fryer

Spices (Bumbus):

  • 2 Lime leaves
  • 2 Bay leaves
  • 1 cm. Galangal
  • 1 cm. Ginger root
  • ½ tsp. Trassi
  • 2 tsp. Sugar
  • 1 stalk Lemongrass


Divide the fish into four fillets. Coat with the flour and deep fry until golden brown. Set aside.
De-seed peppers and slice thinly. Chop onions and garlic. Heat oil in wok than add peppers, onions and garlic and stirfry for 4 mins.
Grate galangal and ginger root. Add all the boemboe spices to wok and fry for a further 2 mins. add remaining ingredients and the fish and simmer for 10 mins. Make sure the fish remains whole.
Remove leaves and serve.

“Grilling fish in Jimbaran” by Robb1e – Flickr: Kitchen in Jimbaran. Licensed under CC BY-SA 2.0 via Commons – https://commons.wikimedia.org/wiki/File:Grilling_fish_in_Jimbaran.jpg#/media/File:Grilling_fish_in_Jimbaran.jpg

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