What fish is best for this dish?

Firm, fresh fish like snapper, mackerel or tuna work well, as they hold together on the grill and absorb the marinade.

Base genep is the foundational Balinese spice paste made from chilli, turmeric, ginger, galangal, garlic, shallots and lemongrass.

How is Be Pasih Mepanggang served?

It is usually served with steamed rice, sambal matah or sambal, and fresh vegetables as part of a Balinese meal.

Can I make Be Pasih Mepanggang at home?

Yes. Blend the spice paste, marinate fresh fish, then grill on a barbecue or pan until cooked through and lightly charred.

RECIPE

Be Pasih Mepanggang: Balinese Marinated Grilled Fish at Home

Be pasih mepanggang is Bali's classic open-grilled marinated fish: spiced, smoky and basted over coals. Here's how to recreate the warung favourite in your kitchen.

MyGlob Editorial May 30, 2026 1 min read

If pesan be pasih is fish hidden inside a leaf, be pasih mepanggang is its bolder cousin: fish marinated in a vivid spice paste and grilled openly over the coals, basted as it cooks so the surface caramelises and chars. 'Mepanggang' simply means grilled or roasted, and this is the style you will see sizzling at beachside seafood grills in Jimbaran and across the island's coast.

Ingredients

1 whole firm fish (around 700 g) such as snapper, grouper or sea bass, cleaned and scored on both sides
Juice of 1 lime and 1 teaspoon salt for the initial seasoning
For the spice paste: 6 shallots, 4 garlic cloves, 4 red chillies, 3 cm fresh turmeric, 3 cm galangal, 2 candlenuts, 1 teaspoon coriander seeds, 1 teaspoon shrimp paste (terasi)
1 stalk lemongrass, finely sliced, plus 3 kaffir lime leaves
3 tablespoons coconut oil and a small piece of palm sugar
Sweet soy sauce (kecap manis), optional, for the final glaze
Rub the scored fish with lime juice and salt and set aside while you make the paste.
Grind the shallots, garlic, chillies, turmeric, galangal, candlenuts, toasted coriander seeds and shrimp paste into a paste, then fry it in coconut oil over medium-low heat until darkened and fragrant. Add the lemongrass, lime leaves and palm sugar near the end.
Reserve about a third of the cooked paste for basting. Massage the rest into the fish, pushing it deep into the scores and the cavity. Let it marinate for at least 30 minutes, longer if you have time.
Prepare a medium-hot grill. Oil the grate well to help prevent the fish from sticking.
Grill the fish, turning carefully, for around 6 to 8 minutes per side depending on thickness, basting with the reserved paste as it cooks.
For a glossy finish, brush a little kecap manis over the fish in the final minute and let it caramelise without burning.
Rest briefly, then serve hot with lime wedges.

Method

1The appeal is direct and primal: the smoke of the fire, the lacquered, spice-crusted skin, and the moist flesh beneath. It is a dish built for sharing, ideally eaten with your hands, plenty of rice and a sharp sambal. This home version uses a standard grill or barbecue and keeps the technique approachable.
2Scoring the fish deeply does two things: it helps the marinade penetrate and ensures even cooking. A well-oiled grate and confident, infrequent turning are the keys to keeping the skin intact. Use a fish basket if you have one for easy flipping.
3Watch your heat. The sugar in the paste and any kecap manis can scorch quickly, so a medium-hot fire rather than a raging one gives you a caramelised crust without bitterness. Move the fish to a cooler part of the grill if it colours too fast.
4Serve be pasih mepanggang the way Bali does: with steamed rice, a fiery sambal matah or sambal terasi, and a few crisp blanched vegetables. Eaten with your fingers beside the sea, or simply in your own garden, it is one of the most satisfying ways to enjoy fresh fish.

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Quick Answer

Be Pasih Mepanggang is Balinese grilled fish marinated in base genep, a rich spice paste of chilli, turmeric, ginger and lemongrass. The fish is grilled until smoky and served with rice and sambal. It is a staple of Bali's coastal cooking and easy to make at home.

Key Facts

Dish type: Balinese marinated grilled fish
Marinade: Base genep spice paste
Key flavors: Chilli, turmeric, lemongrass, smoke
Served with: Rice and sambal
Origin: Coastal Bali, Indonesia

Key Takeaways

The dish is fresh fish marinated in Balinese base genep spice paste.
Key spices include chilli, turmeric, ginger and lemongrass.
Grilling gives it a smoky, charred flavor.
It is traditionally served with rice and sambal matah.
Use firm, fresh fish for the best results at home.

Frequently Asked Questions

It is a Balinese dish of fish marinated in a spice paste called base genep, then grilled over fire until smoky and fragrant.