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Bali Blog - Article About Bali Holiday Island

Special Sea Food in Serangan Island Bali

11 September 2017

At the same time as the anniversary or piodalan in Dalem Sakenan Temple, on the Island of Serangan, South Denpasar subdistrict, a typical cuisine of Serangan customary village is generally easy to find. Along the way to the temple of Dalem Sakenan, many local traders sell various seafood and snacks made of marine ingredients. What are those distinctive delicacies?

The most famous one is sea weed. Boiled seaweed flawlessly mixed with special seasoning made from ginger, shrimp paste, kaffir lime, gravy and grated grilled-coconut does exude distinctive flavor. This type of serving is generally favored by the community. Such seaweed delicacy is really scrumptious when served together with rice cake, fried red bean, klejat and crispy chips of fish skin. Among the several types of seaweed, there is a species named bignay seaweed. It is similar to the young bright green bignay. According to some local traders on Serangan, such bignay seaweed grew seasonally.

As fishermen area, there were many fish traders on Serangan Island. They offered grilled fish to the community and devotees praying there. By and large, they sold tuna fish and other types of fish. They habitually purchased fresh catch fish from local fishermen and then cleansed it thoroughly. Once clean, the fish was coated in complete spices. To make the seasoning absorbed deeply into the flesh, surface of the fish was scratched lengthwise. Having been coated with spices and sprinkled with some salt, the fish was grilled in the ember of coconut fiber. Afterward, the cooked fish was ready for sale. The grilled fish on sale was completed with seasoning and raw condiment.

In addition to grilled tuna, chips made of fish skin were also available. Those chips were nicely packaged in clear plastic bag. At a glance, it looked mouth-watering. One bag was sold at IDR 40,000. More interestingly was another serving called klejat. It is a kind of shellfish. In the past, such klejat was very easy to find. However, it has now turned quite rare. Before made into chips, the flesh of klejat had to be separated from its shell. It should be boiled first and then the flesh is taken out. The flesh was chopped into small pieces and then dried for several days. Having been perfectly dry, the flesh was fried. The marinade in use was sufficiently made from garlic and salt. It tasted adequately delectable and a small pack of this typical food was sold at IDR 20,000.

Aside from klejat, local traders were also selling dry marine eel. Such eels were also sold in the form of crispy chips. The price per small pack was DR 20,000 as well. Distinctive food of Serangan Island was not only discovered on the temple anniversary of Dalem Sakenan. During usual days is als0 available. Stalls on the roadside are generally sell such special food. Similarly, grilled tuna can almost be found on Serangan Island every day. No less enchanting food specialty offered was the seafood satay. Besides Serangan famous for its local food, this place also famous for dolphin lodge and fishing activity.

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