- Entree -

Balinese Red Snapper

(By Christoph Burchard - LLM at NYU School of Law)

I created the recipe following a dish I had in Bali, but the potatoes aren't really Balinese style. I would the serve a good French Sauvignon Blanc (Sancerre of Pouilly-Fumé).


  • 1 pound of arugola
  • The juice of 1 lime
  • Lemongrass
  • 3 cloves of garlic
  • Ginger
  • Olive oil
  • 1 whole red snapper, about 2 lbs., cleaned and scaled
  • 1 pound of potatoes
  • Parsley
  • Butter


  1. Rub the whole snapper with some olive oil, and then season with salt and black pepper. Place the whole fish on a grill and cook until the fish is done.
  2. Cook the potatoes. Melt butter in pan and then brown the skinned potatoes. Serve with chopped parsley.
  3. Simmer the cut arugola in a pan with some butter and olive oil. Add limejuice, cut lemongrass, chopped garlic and ginger. Season with black pepper, some Tabasco and soy sauce. Create a paste and let it cool down. Serve paste in an extra bowl.

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