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Jimbaran BBQ Fish Sauce @levi_nathania



5 portion(s)

Jimbaran BBQ Fish Sauce @levi_nathania

  • 100 grams candlenuts
  • 200 grams garlic cloves
  • 1 piece onion, divide into 2-4
  • 500 grams tomatoes
  • 250 grams fresh red chilli
  • 1 piece palm sugar
  • 200 grams oil
  • 30 grams oyster sauce, (Saori)
  • 2 teaspoons King of Taste Sauce, (Sunflower brand)
  • 2 teaspoons fish sauce, (Sunflower brand)
  • 2 tablespoons Sweet Soy Sauce, (Crab brand)
  • 2 teaspoons salt
  • 2 teaspoon MSG
  • 6
    Preparation 15min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Put in 100 grams candlenuts. Turbo 1 sec (2x)
  2. Add 200 grams garlic cloves, 1 piece onion, 500 grams Tomatoes, 250 grams fresh red chilli. Chop 5 sec / sp 7
  3. Add 1 piece Palm Sugar, 200 grams oil, 30 grams Oyster sauce (Saori), 2 teaspoons King of Taste Sauce (Sunflower brand), 2 teaspoons Fish sauce (Sunflower brnad), 2 tablespoons Sweet soy sauce (Crab brand), 2 teaspoons Salt, 2 teaspoons MSG. Blend 10 sec / sp.10
  4. Scrape down and blend again 10 min / 120 C / sp.1
  5. You may use as fish marinade sauce and keep the rest in the freezer (maybe around 200 grams per pack)

Accessories you need

  • Simmering basket
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  • Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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