Mozaic Post Dining Experience
June 29, 2026
We hope you had an unforgettable culinary journey at Mozaic Restaurant Ubud. Our team is dedicated to crafting exceptional experiences, blending local flavors with global creativity to delight your palate.
As a token of our appreciation, we’ve prepared something special just for you. Below, you’ll find an exclusive recipe from our kitchen, that you can try at home. The recipe changes every first of the month, so be sure to check back regularly for new culinary inspirations. We hope this brings a taste of Mozaic to your dining table and allows you to relive the memories of your visit with every bite.
ABOUT THE RECIPE: This dish showcases the unique characteristics of tempeh – specifically, its delectably
nutty flavour and crunchy texture. The flavour of tempeh is quite understated on its own, but when paired
with a white fish, its distinctive taste shines through and adds a delicious crunch to the fish. The zesty
Balinese lemongrass relish that accompanies this dish is the perfect foil for the tempeh-crusted fish,
resulting in a sensational dish that your dinner guests will talk about for days.
Ingredients:
Bell Pepper Sauce
5 g butter
1 tbsp shallots, chopped
3 cloves garlic, roasted, see Techniques (page 140)
21⁄2 yellow bell peppers, roasted and peeled, see
Techniques (page 140)
50–60 ml chicken stock, see Techniques (page 140)
2 kaffir lime leaves, bruised
salt and white pepper, to taste
Lemongrass Relish
1⁄4 tsp shrimp paste, toasted
1⁄4 tsp salt
3 tbsp shallots, finely sliced
2 tbsp lemongrass, finely sliced
1 tbsp coconut oil
3 tbsp Lombok chillies (or red chillies), finely sliced
1 lemo leaf (or any edible lime leaf), finely sliced
1⁄2 lemo lime (or any fragrant lime)
salt, to taste
Fish
480 g king snapper fillets, 6 x 80 g or
3 x 160 g portions
60 g fresh tempeh (freeze for 6 hours before use)
salt and white pepper, to taste
1 tbsp salad oil
1 tbsp shallots, chopped
2 pinches thyme leaves
10 g butter, unsalted
sea salt, to taste
Asian Greens
1 tbsp sesame oil
1 tbsp salad oil
1 tbsp ginger, julienned
1 tbsp garlic, finely sliced
2 tsp white sesame seeds
100 g yellow bell peppers, roasted, peeled and
diced into 1 x 1 cm cubes
100 g red bell peppers, roasted, peeled and
diced into 1 x 1 cm cubes
200 g bok choy, stems cut into batonnets, then
blanched until al dente; leaves sliced raw
50 g edamame beans, blanched and peeled
50 g baby corn, cut in segments and blanched
2 tbsp soya sauce
1 tbsp chives, sliced
salt and white pepper, to taste
Garnish
6 fresh herb sprigs of your choice
METHOD
To make the sauce, melt the butter in a pan over medium heat. Add the shallots and garlic. Sauté until the shallots turn translucent. Add the bell peppers and chicken stock, and bring to the boil. Remove from the heat, and process in a blender until smooth. Strain and pour the sauce back into the pan. Bring to the boil again and add the lime leaves. Take off the heat, set aside and allow it to infuse; don’t remove the lime leaves as you want to extract as much flavour as you can from the leaves. Season to
taste with salt and pepper, and set aside.
For the relish, crumble the shrimp paste and salt together in a bowl. Please note: these steps must be followed precisely in order to achieve the correct balance of flavours. Add the shallots, lemongrass and coconut oil. Combine for a minute using your fingers in a light rubbing motion. Add the chilli and mix well by hand for another minute. Add the lime leaf and mix for another 30 seconds. Then squeeze in the juice of the half lime and throw the entire lime half into the mixture. Do a final toss and adjust the
seasoning. Set aside.
Next, prepare the fish crust. Grate the frozen tempeh and coat one side of the fish fillets with the grated tempeh, to form a 3 mm crust. Season the fish with salt and pepper on both sides. Heat the oil in a pan until lightly smoking. Place the fillets, tempeh side down, into the oil. Sear the tempeh until it’s golden-brown and no longer sticks to the bottom of the pan. Turn the fillets over, cooking them until they are done to your liking (at Mozaic we serve our fish rare). Just before the fish is done, add the
butter, shallots and thyme, and baste the fish with the melted butter. Remove from the pan and drain on paper towels. Season with sea salt. To stir-fry the Asian greens, heat the salad oil and half the sesame oil in a sauté pan or wok. Add the ginger and garlic, stir-frying until they are lightly browned. Add the sesame seeds and brown them lightly. Add all the vegetables and mix well. Add the soya sauce, and cover the pan with a lid for a minute or until the vegetables have wilted. Season to taste with salt and pepper. Add the chives and remaining sesame oil, and give the greens a final toss. Dish them out immediately, leaving the sauce behind in the wok. Raise the heat and reduce the sauce until it’s quite thick.
To serve, make a circle of the yellow bell pepper sauce in the centre of each plate. Pile some vegetables in the centre of each circle. Drizzle the vegetable sauce around the plate. Top the vegetables with a piece of fish and a spoonful of the lemongrass relish. Garnish with a fresh herb sprig and serve immediately.
T I P S
Be careful when searing the fish on its tempeh-crusted side. The tempeh has a tendency to fall apart and stick to the pan, so make sure the oil is just starting to smoke before you put the fish in. Also, avoid moving the fish around the pan until the tempeh has turned a nice golden-brown and doesn’t stick to the pan anymore. Don’t overcook tempeh as it will develop a bitter flavour.
We’d love to hear about your experience and see your culinary creations. Tag us on social media with your photos and feedback:
Thank you once again for dining with us. We look forward to welcoming you back to Mozaic Restaurant Ubud soon!
Warm regards,
The Mozaic Team
