Be Pasih Mepanggang, Bali Marinated Grilled Fish

Be Pasih Mepanggang, Bali Marinated Grilled Fish


1 kg whole ocean perch
2 tbsp freshly squeezed lime juice
1 tsp salt
1 tsp ground white pepper
1 cup base be pasih (Balinese seafood spice paste)*
oil to brush fish

1. Clean the stomach cavity, remove the gills and surrounding tissue, and scale them.

2. Using a sharp knife, cut 4 diagonal 1-inch deep slits on each side of the fish. Cut slightly deeper toward the back fin of the fish. The slits will allows the seasoning to penetrate better and help fish to cook more evenly throughout.

3. Season outside with lime juice salt and pepper. Fill the inside of the fish with seafood spice paste. If possible, leave the fish to marinate for several hours to improve the flavour.

4. Brush with a small amount of oil, place on charcoal grill and cook over medium heat. In this case, I used grill/broil in the oven, it’s too freezing to stay outside doing barbecue.

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