What spices are used?

It typically uses base genep, the foundational Balinese spice paste made from shallots, garlic, chili, turmeric, ginger and other aromatics.

Why is it wrapped in banana leaf?

The banana leaf seals in moisture so the fish steams from within, while the leaf adds a subtle smoky fragrance during roasting.

Fresh white fish is common, diced and mixed with the spice paste and coconut. Local catch varies by region and season.

Where can I try tambusan be pasih?

It is most common in coastal villages and home kitchens; look for traditional Balinese warungs, especially near fishing areas. Availability varies.

It can carry mild to moderate heat from chili in the spice paste. Ask about spice levels if you are sensitive.

RECIPE

Tambusan Be Pasih: Balinese Diced Fish Roasted in Banana Leaf

A fragrant Balinese parcel of diced fish bound in a coconut-rich spice paste and roasted in banana leaf until smoky and tender. Here is how to make it at home.

MyGlob Editorial June 10, 2026 2 min read

Tambusan be pasih is one of those Balinese dishes that captures the island's cooking in a single bite: fresh fish, a perfumed base of toasted spices and coconut, and the gentle smokiness that comes from cooking inside banana leaf over a fire. 'Tambusan' refers to the method of wrapping and roasting, while 'be pasih' simply means sea fish. The leaf does double duty here, sealing in moisture while lending its own grassy aroma to the fish.

Ingredients

500 g firm white sea fish fillet (mackerel, snapper or tuna work well), cut into small dice
100 g freshly grated coconut, lightly toasted (or desiccated coconut soaked briefly in warm water)
Banana leaves, softened over a flame or in hot water, for wrapping
Juice of 1 lime and 1 teaspoon salt, for the initial marinade
2 tablespoons coconut oil
For the base genep spice paste: 6 shallots, 4 garlic cloves, 3 large red chillies (adjust to taste), 2 cm fresh turmeric, 3 cm galangal, 2 cm ginger, 2 candlenuts (or macadamia), 1 teaspoon coriander seeds, 1 teaspoon shrimp paste (terasi), and a small knob of palm sugar
1 stalk lemongrass, finely sliced, and a few kaffir lime leaves, shredded
Bamboo skewers or kitchen string to secure the parcels
Toss the diced fish with lime juice and salt and set aside for 10 minutes while you prepare the paste.
Toast the coriander seeds and candlenuts in a dry pan until fragrant, then grind with the shallots, garlic, chillies, turmeric, galangal, ginger and shrimp paste into a coarse paste using a mortar or food processor.
Heat the coconut oil in a pan and fry the spice paste gently over medium-low heat, stirring often, until it darkens and smells deeply aromatic, about 8 to 10 minutes. Add the lemongrass, lime leaves and palm sugar in the last couple of minutes.
Let the cooked paste cool slightly, then fold it through the diced fish along with the toasted coconut until everything is well coated.
Lay out a softened banana leaf, spoon a portion of the fish mixture into the centre, and fold the leaf into a neat parcel, securing the ends with skewers or string. Repeat to make several parcels.
Roast the parcels over hot embers, on a grill, or in a hot oven at around 200 C, turning occasionally, for 15 to 20 minutes until the leaf chars and the fish is cooked through and fragrant.
Rest the parcels for a few minutes, then open at the table so everyone can enjoy the burst of steam and aroma.

Method

1This is humble, home-style cooking rather than restaurant fare, and it rewards patience with the spice paste, known locally as base genep. Make the paste well and the rest of the dish almost takes care of itself. Below is a version you can recreate in a home kitchen, with practical substitutions where Balinese ingredients are hard to find.
2Take your time frying the spice paste. This single step develops the flavour that defines authentic Balinese cooking; rushing it leaves the dish tasting raw and sharp. If you cannot find candlenuts, macadamia nuts are the closest substitute and add the same subtle richness.
3Banana leaf is widely sold frozen in Asian grocers. Pass it briefly over a flame or dip it in hot water before wrapping so it becomes pliable and will not crack. If banana leaf is truly unavailable, baking parchment inside foil will hold the parcel together, though you will miss some of the signature aroma.
4Serve tambusan be pasih with steamed rice and a fresh sambal matah on the side for contrast. A simple plate of blanched water spinach or long beans rounds out the meal beautifully and keeps the focus on the smoky, spiced fish.

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Quick Answer

Tambusan be pasih is diced fish mixed with grated coconut and Balinese spice paste (base genep), wrapped in banana leaf and roasted until fragrant. The banana leaf steams the fish from within while adding a smoky aroma. It is a coastal home-style dish best enjoyed fresh from the grill.

Key Facts

Dish type: Balinese roasted fish parcel
Main protein: Diced fresh white fish
Key spice: Base genep spice paste
Wrap: Banana leaf, roasted over coals
Origin: Coastal, home-style Balinese cooking

Key Takeaways

Tambusan be pasih is diced fish roasted inside a banana-leaf wrap
It is seasoned with base genep, the Balinese spice paste
Grated coconut adds richness and texture to the filling
The banana leaf both steams and smokes the fish
It is a coastal, home-style dish rather than a restaurant standard

Frequently Asked Questions

It is a Balinese dish of diced fish seasoned with spices and coconut, wrapped in banana leaf and roasted over coals.