Grilled Seafood Jimbaran

The dog days of summer are almost over, friends. So, let's indulge in the flavors of Indonesia and have one last bbq before the sun sets.

Grilled Seafood Jimbaran

Ingredients:

For the seafood:

• 1 whole tilapia (about 600–800 g), cleaned and scaled, scored on both sides

• 4 small whole squid, cleaned with tentacles left on

• 8 scallops on the half shell, cleaned

• 12 medium prawns, shell-on and deveined

For the Jimbaran-style marinade:

• 3 cloves garlic

• 6 shallots

• 3 red chilies (adjust to taste)

• 2 candlenuts (or macadamia nuts)

• 1 tbsp palm sugar (or brown sugar)

• 1 tsp toasted shrimp paste (terasi/belacan)

• 2 tbsp sweet soy sauce (kecap manis)

• 1 tbsp tamarind paste

• 2 tbsp lime juice

• 4 tbsp coconut oil or vegetable oil

• Salt to taste

For serving:

• Lime wedges

• Sambal matah, sambal terasi, and sambal kecap (optional)

Instructions:

Begin by making the Jimbaran-style marinade. Blend the garlic, shallots, red chilies, candlenuts, palm sugar, and toasted shrimp paste into a smooth paste using a food processor or mortar and pestle. Heat 2 tablespoons of oil in a pan over medium heat and sauté the paste until aromatic and slightly caramelized, about 5 minutes. Remove from heat and stir in the sweet soy sauce, tamarind paste, lime juice, and the remaining oil. Add salt to taste, then set aside to cool.

Prepare your seafood. Rinse and pat dry the whole tilapia, then make diagonal slashes on both sides of the fish to help the marinade penetrate. Clean the squid, leaving the bodies whole and attached to the tentacles. Rinse the scallops in their shells and pat dry. Devein the prawns but keep the shells on for more flavor during grilling.

Place all the seafood in a large tray or bowl. Rub the marinade generously all over the tilapia, inside the slashes and cavity. Toss the squid, prawns, and scallops with the marinade, making sure they are well coated. Let everything marinate for at least 30 minutes in the refrigerator.

While the seafood is marinating, preheat your grill to medium-high heat. If using charcoal, wait until the coals are glowing and covered with white ash for the best smoky flavor. Lightly oil the grill grates to prevent sticking.

Grill the tilapia first, placing it over indirect heat if possible. Cook for about 6–8 minutes per side, depending on thickness, until the flesh is cooked through and flakes easily. Grill the squid for about 2 minutes per side, just until lightly charred and firm. Prawns should be grilled for about 2–3 minutes per side until turn color and slightly crisp. Place the scallops shell-side down and grill for about 3–4 minutes, just until they are opaque and tender.

Once grilled, arrange the seafood on a large platter. Serve hot with lime wedges for squeezing, and sambal matah, sambal terasi, and sambal kecap for dipping on the side. This dish captures the smoky, spicy-sweet flavors of Bali’s famous Jimbaran-style grilled seafood.

Eat well, and eat happily!