Balinese spiced cod with Bombay new potatoes and sauteed samphire

Balinese spiced cod with Bombay new potatoes and sauteed samphireIngredients (serves 4)

For the Balinese spice paste

  • 1½ tsp Thiercelin Black Kerala Peppercorns
  • ½ freshly grated Thiercelin nutmeg
  • 25g macadamia nuts
  • 1tsp sesame seeds
  • 60g shallots (roughly chopped)
  • 25g peeled ginger (roughly chopped)
  • 40g peeled galangal (roughly chopped)
  • 15g fresh turmeric (chopped)
  • 3 fat lemongrass stalks (core chopped)
  • 20g garlic (roughly chopped)
  • 2 red chillies (roughly chopped)
  • 3 Bird’s eye chillies (roughly chopped)
  • 1tsp shrimp paste
  • 1tbsp palm sugar
  • 1tsp Sel de Guerande (salt)
  • 3tbsp rapeseed oil
  • juice of ½ a lime

For the Bombay new potatoes

  • 50g salted butter
  • 2g cumin seeds
  • 2g lemon coriander seeds
  • 2g black mustard seeds
  • 10g Garam Masala powder
  • 5g caster sugar
  • 500g new potatoes (quartered lengthways)
  • 1 red onion (sliced into wedges)
  • 2g Fleur de Sel de Carmargue (salt)
  • 10g coriander (freshly chopped)

For the Balinese spiced dressing

  • Balinese spice blend (leftover)
  • 5g coriander (finely chopped)
  • 50ml extra virgin olive oil
  • juice of ½ a lime

For the other components

  • 4 x 300g pieces of cod with skin on
  • Balinese spice paste
  • 4tbsp rapeseed oil
  • 300g samphire

To complete

  • micro coriander leaf


  1. To make the Balinese spice paste, put the peppercorns, nutmeg and sesame seeds into a spice grinder and grind to a fine powder. Tip into a food processor and add all the other ingredients and blend everything into a smooth paste.
  2. Score the skin of the cod and brush the flesh with the Balinese spice paste (do not brush the skin with paste as the skin will not crisp when cooked). Leave for a few hours or preferably overnight for flavours to infuse into the cod.
  3. Combine the leftover paste with the olive oil, lime juice and finely chopped coriander to make the Balinese spiced dressing.
  4. While the cod is marinating, prepare the Bombay potatoes by heating the butter in a large pan then adding all the seeds and cooking for 1 minute. Add the curry powder and sugar, and continue to cook off the spices until they start to caramelise. Next, add the potatoes and the onions, mixing well so that the potatoes are evenly covered. Transfer the Bombay potatoes to a tray and sprinkle on the salt. Cook in a preheated oven at 180°C for 25 minutes. When cooked mix in the chopped coriander. Reheat by sautéing in a pan before serving.
  5. Cook the cod to order by heating the vegetable oil in a large frying pan and adding the pieces of cod skin side down. Cook for 4 minutes on a medium heat to crisp the skin.
  6. Wash the samphire before cooking and heat 2 tbsp of the vegetable oil in a medium frying pan. Add the samphire and sauté until just starting to wilt.
  7. To serve, place the sautéed samphire on the plate and top with the Bombay potatoes, followed by the cod (skin up). Drizzle some of the Balinese spiced dressing around the plate and finish with micro coriander leaves.