Balian's Coastal Cuisine

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Balian’s Coastal Cuisine

By Grimhildr Falkenrath-Chen

 

 

 

The lands of Balian are overflowing with resources, but the costa rubinissma was named for good reason. The warm waters around Balian yield to a vast variety of species that offer a range of flavors that cannot be had from land dwelling creatures. The vast reefs also yield minerals of great color and contain many shellfish whose shells or pearls are highly sought after. 

 

As one can imagine many traditions, dishes, and even garb have developed as a direct influence of the bountiful ocean Balian calls neighbor. This literature will not serve as an exhaustive source for all maritime culture, but as far as it pertains to the culinary side and even this only serves as an introduction. The author heavily encourages their readers to visit Balian and engage with the people if they desire more.

Common Motifs of Fishermen

 

The trident

 

Spearfishermen will often wear jewelry or have a tattoo of the weapons they use for their craft. Not only does this marking denote their profession, but many spearfishermen will claim it frightens away the more dangerous creatures.

 

Rope braid

 

Those who do any work with the sea can often be seen with jewelry meant to resemble the braid of a rope or a tattoo of rope around their right ankle. They claim it is so God can pull them back from the depths should they be thrown to the depths.

 

Mermaids 

 

Rumors of mermaids are spread across all lands, but after an incident in which two fishermen thought lost to a storm were supposedly brought back in by a mermaid the tales have found new popularity. Culturally mermaids represent the positive connection the people have with the sea. Many fishermen will have a tattoo or have a mermaid carved into their fileting knife as if to show they still revere the ocean even if they do take from it.

 

Means of Gathering

 

Oyster raking

 

Oyster raking is typically undertaken by the common people themselves, but there are those who make their money gathering large quantities of oysters for the upper classes. Oyster rakers will most commonly be seen gathering in the cooler months when Balian’s growing cycle has finally ended. 

 

Coastal foraging

 

In all seasons it is not uncommon to see children and young adults combing tidal pools at low tide for edible creatures. Of the most popular things to gather are mussels, crabs, and clams. More experienced foragers can be seen taking various types of seaweed and smaller shells to make a delicious stock that is of high repute amongst curators of cuisine.

 

Spear fishing

 

In times past spearfishing was primarily practiced by Rhenyari fishermen who could not afford a boat and crew to head to sea with. As the method grew in popularity those of the city began to take note and took interest in the practice. These days spearfishing competitions are held in which competitors will try to bring in the biggest or most dangerous catch.

 

Balianese Dishes

 

The Chili Pastes

 

While these pastes are used in more dishes than just seafood-based ones it would be foolish to not mention them at all. There are multiple variants of chili paste within Balian and of recognized types they will still vary from family to family, but the three most common are amarillo, rojo, and naranja. 

 

Amarillo chili paste is made by combining bell peppers, aji peppers, onion, garlic, and cilantro with olive oil. Of the chili pastes this is the mildest and more commonly used with breakfast and lunch dishes. In terms of seafood, it is popularly served fresh atop blander fish or mixed into stir fry dishes such as picadillo. Guests who are uncertain of seafood or spice will find this mixture to be very kind to their palate.

 

Rojo chili paste is made of red chili peppers, shallots, garlic, ginger, lemongrass, cumin, garum, shrimp paste, and lemon juice. Of the three most common chili pastes this one is the most popular of all. This paste will often be used as a coating to flavor nuts, fish, chicken, and steak. One of my favorite cocktails involves a dollop of rojo stirred with your alcohol of choice before having a fresh oyster dropped in. Such a drink is an acquired taste.

 

Naranja chili paste is composed of smoked then dried peppers, caraway, cumin, coriander, mint, garlic, smoked paprika, and saffron if one can afford it. The generally bitter taste is balanced by the mint and other spices, making it a popular choice to use with sweet meats like shrimp or conch to create a well rounded flavor profile.

 

Mezcla de Camarones

 

While there are many variants of this dish within Balian this dish always involves raw shrimp and a heaping of lemon juice. The traditional Balian style of mezcla de camarones typically involve tomatoes, avocado, and cilantro. A Rudran styled dish typically has chili paste mixed with the lemon juice and bell peppers. Akritian style is more or less their xoriatiki dish with the addition of shrimp.

 

Garum

 

A condiment made from any oily fish, but anchovies are most popular for those who make their own. This sauce has its oldest origins with the Akritians and slowly spread from there to become a staple of Balian cuisine. This sauce is known for it’s taste of the sea that adds very unique umami flavor to dishes. It is more commonly used in dishes in place of salt due to salt's importance in preserving foods.

 

Asada de Hojas

 

Meaning leaf grilled, this method was pioneered by Rhenyari spearfishermen who would spend weeks hunting for their prize. The most traditional way of making this dish is by slathering a fish with a chili paste of choice and wrapping it up in banana leaves before chucking it into the coals of the fire. The more modern way of preparation simply involves the slathering of a whole fish with chili paste and baking it.

 

El Gran Hervor 

 

The intersection of cultures and friendly nature of those in Balian resulted in a dish meant to serve many. El Grand Hervor or the grand boil is first made by combining mirepoix with spices then adding a fish stock. The broth will be allowed to boil for several hours or at the very least one before a spice known as file is added to the broth to thicken it up. The catches of the day whether it be shellfish, fish, or squid will then be added to boil till ready. 

 

 

A special thanks to Andromeda Ester of Ba'as, a true queen of the South. If not for her work and offered knowledge most of this writing would be a soulless recipe book with no hint of the grand cultures and traditions behind the food. Another special thanks is owed to the fish mongers and waifs of Balian who allowed me into their kitchens and even dine with their families in order to create this book.