Be Pasih Mesanten (Balinese Fish Curry)

• •500 g Firm White Fish (red snapper, mackerel, or trevally, cut into 4-5 cm chunks)
• •400 ml Full-Fat Coconut Milk (one can, reserving 1/4 cup of the thick cream for finishing)
• •100 ml Water
• •2 tbsp Coconut Oil or Vegetable Oil
• •2 stalks Lemongrass (bruised)
• •3 piece Salam Leaves (Indonesian bay leaves)
• •4 piece Kaffir Lime Leaves (torn in half)
• •1 tbsp Tamarind Paste (dissolved in 2 tbsp warm water, strained)
• •1 piece Medium Tomato (quartered)
• •1 tsp Palm Sugar (Gula Bali) (grated, or brown sugar)
• •1 piece Fresh Turmeric Leaves (optional, if available)
• •6 piece Shallots (for Base Genep)
• •4 cloves Garlic (for Base Genep)
• •3 piece Candlenuts (Kemiri) (pan-toasted, for Base Genep)
• •2 piece Bird's Eye Chiles (adjust to taste, for Base Genep)
• •1 piece Large Red Chiles (for color and mild heat, for Base Genep)
• •3 cm Fresh Turmeric (piece, peeled, for Base Genep)
• •2 cm Galangal (piece, peeled, for Base Genep)
• •1 cm Ginger (piece, peeled, for Base Genep)
• •1 cm Kencur (Aromatic Ginger) (piece, peeled, for Base Genep)
• •1 tsp Coriander Seeds (toasted, for Base Genep)
• •0.5 tsp Black Peppercorns (for Base Genep)
• •1 tsp Terasi (Roasted Shrimp Paste) (for Base Genep)
• •1 tsp Salt (for Base Genep)

Instructions

1. 1

   Prepare the Base Genep: Combine all 'Base Genep' ingredients (shallots, garlic, candlenuts, bird's eye chiles, large red chiles, fresh turmeric, galangal, ginger, kencur, coriander seeds, black peppercorns, terasi, and 1 tsp salt) in a food processor or mortar and pestle. Process or grind until a very fine and smooth paste is formed.

2. 2

   Sauté the Spice Paste: Heat coconut or vegetable oil in a large pot or Dutch oven over medium heat. Add the finely ground Base Genep paste. Sauté, stirring constantly, for 5-7 minutes until the paste is deeply fragrant, the color has intensified, and the oil begins to separate. This step is crucial for developing the full flavor.

3. 3

   Build the Broth: Add the bruised lemongrass, salam leaves, and torn kaffir lime leaves to the pot, stirring them into the sautéed paste for 1 minute until fragrant. Pour in 3/4 of the canned full-fat coconut milk (approx. 300ml) and the 100ml water. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Do not allow it to come to a rolling boil.

4. 4

   Season the Broth: Stir in the strained tamarind water, quartered tomato, and grated palm sugar. Continue to simmer gently for about 5 minutes, allowing the flavors to meld and the tomato to soften slightly.

5. 5

   Cook the Fish: Gently lower the fish chunks into the simmering curry broth. If using, add the fresh turmeric leaves. Do NOT stir roughly, as this can break up the fish. Let the fish simmer gently, undisturbed, for 10-12 minutes, or until the fish is just cooked through and opaque.

6. 6

   Finish and Serve: In the final 2 minutes of cooking, gently stir in the reserved 1/4 cup (approx. 100ml) thick coconut milk to enrich the broth. Taste and adjust seasoning if needed. Remove from heat immediately. Ladle the Be Pasih Mesanten into deep bowls, ensuring each serving has generous chunks of fish and plenty of the fragrant coconut broth.

Chef's Tips

• 💡Never boil coconut milk: Always keep your curry at a gentle simmer with small bubbles. A rolling boil can cause the coconut milk to split, resulting in an oily, unappealing texture.
• 💡Choose the right fish: For this curry, firm-fleshed white fish like red snapper, mackerel, or trevally are ideal. Avoid delicate fish like tilapia or sole, as they are more likely to disintegrate during simmering.
• 💡Don't overcook the fish: Fish cooks quickly! Add it last and simmer just until it's opaque and flakes easily. Overcooking will make the fish dry, rubbery, and can cause it to fall apart.
• 💡Toast Candlenuts: Lightly toasting candlenuts in a dry pan before grinding enhances their flavor and aroma, adding depth to your Base Genep paste.