Grilled Skipjack Tuna with Sambal Matah in Serangan Island, Bali – The other day, I met up with my friend and his uncle (who was in town from Sanur) for dinner at the seafood stalls area near the entry gate to Serangan Beach, Bali.

Offers Balinese style grilled fish, with decent prices and taste.

We arrived at 6pm. It was busy or noisy with Balinese language. Yeah! this place is very local, and the waitstaff were friendly.

On overall the food shacks in this area serves two styles of grilled fish and the slow roasted fish-on-a-stick with smoky flavors.

We ordered the grilled skipjack tuna with sambal matah and temulawak beer. In Indonesian cuisine, skipjack tuna is known as cakalang.

This is a plate of perfectly grilled skipjack tuna  with sambal matah for dipping. It tasted FANTASTIC!

The skipjack tuna was great, not juicy, succulent, perfectly, the sambal matah was lovely spicy, and all the flavours exploded happily in my mouth.

I was very satisfied.

Overall, the serves were generous, and the prices were very local wallet-friendly. From what I tasted, it was really good wholesome food. It is definitely worth a visit.

And, heres the recipe if you’re not in Bali:

The fish:
2 skipjack tuna

For the marinade:
Juice of 2 lemons
10 garlic
15 cm fresh turmeric (or 1 tbsp tumeric powder)

For the sambal matah:
2 shallots (finely sliced)
2 chillies (finely )
2 lemongrass (finely chopped)
½ tsp shrimp paste (grill into the oven for 3 minutes)
4 tbsp veg oil
salt to taste

01). Clean the fish thoroughly, score the skins to let it soak up the marinade and make it easier to get off the bone later, then squeeze the lemons over it making sure to cover the fish and get some juice in the gills and the cavity. Crush the garlic and turmeric in a pestle and mortar or blend in a food processor. After that, cover the fish in the marinade paste, cover with clingfilm and put in the refrigerator for 30 minutes or more.

02). Cook the fish on a griddle, grill or barbecue over a high heat aiming to get the fish a little crispy on the outside but not overdone in the middle.

03). To make the sambal matah, chop the shallots, chilli and lemon grass really finely then mix together with the, shrimp paste, vegetable oil and salt.

Serve with rice and the sambal matah on the side so diners can take as much or as little of it as they need.



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