Indonesian > Balinese > Betutu Chicken

Betutu Fish with Fresh Herbs Recipe

Ingredients with Measurements:
- 1 whole fish (about 2 lbs), cleaned and scaled
- 1 cup fresh turmeric leaves, chopped
- 1 cup fresh lemongrass, chopped
- 1 cup fresh galangal, chopped
- 1 cup fresh ginger, chopped
- 1 cup fresh shallots, chopped
- 1 cup fresh garlic, chopped
- 1 cup fresh red chili peppers, chopped
- 1 cup fresh green chili peppers, chopped
- 1 cup tamarind juice
- 1 cup coconut oil
- Salt and pepper to taste

Special equipment needed:
- Banana leaves
- Kitchen twine

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large bowl, mix together the turmeric leaves, lemongrass, galangal, ginger, shallots, garlic, red chili peppers, green chili peppers, tamarind juice, coconut oil, salt, and pepper.

3. Stuff the fish with the herb mixture, making sure to get some inside the cavity and some under the skin.

4. Wrap the fish in banana leaves, making sure to cover it completely. Tie the banana leaves with kitchen twine to secure.

5. Place the fish in a baking dish and bake for 45-50 minutes, or until the fish is cooked through.

6. Remove the fish from the oven and let it rest for 10 minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 15g
Protein: 20g

Substitutions for ingredients:
- If fresh turmeric leaves are not available, use dried turmeric powder.
- If fresh lemongrass is not available, use dried lemongrass powder.
- If fresh galangal is not available, use dried galangal powder.
- If fresh ginger is not available, use dried ginger powder.
- If fresh shallots are not available, use red onions.
- If fresh red and green chili peppers are not available, use dried chili flakes.

Variations:
- Use a different type of fish, such as snapper or tilapia.
- Add vegetables, such as sliced carrots or bell peppers, to the herb mixture.
- Use lime juice instead of tamarind juice.

Tips and tricks:
- Make sure to clean and scale the fish properly before stuffing it with the herb mixture.
- Use a sharp knife to make small slits in the fish before stuffing it to allow the herbs to penetrate the flesh.
- If banana leaves are not available, use parchment paper instead.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fish in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the fish on a platter with the banana leaves removed. Garnish with fresh herbs, such as cilantro or basil.

Garnishes:
Fresh herbs, such as cilantro or basil.

Pairings:
Serve with steamed rice and a side of vegetables, such as stir-fried bok choy or green beans.

Suggested side dishes:
Steamed rice and stir-fried bok choy or green beans.

Troubleshooting advice:
- If the fish is not cooked through, bake it for an additional 10-15 minutes.
- If the herb mixture is too dry, add more tamarind juice or coconut oil.

Food safety advice:
- Make sure to clean and sanitize all surfaces and utensils before and after handling raw fish.
- Use a food thermometer to ensure that the fish is cooked to an internal temperature of 145°F.

Food history:
Betutu is a traditional Balinese dish that is typically made with chicken or duck. The dish is known for its spicy and aromatic flavor, which comes from the use of fresh herbs and spices.

Flavor profiles:
Spicy, aromatic, savory.

Serving suggestions:
Serve the fish with steamed rice and a side of vegetables for a complete meal.

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Region: Indonesian

Taste: Spicy, Herbal, Savory, Tangy, Aromatic