A delicate clear broth being poured from a white pitcher into a textured grey bowl containing fresh fish, tomato, and a red chili garnish, served elegantly on a white napkin at a restaurant in ubud.A delicate clear broth being poured from a white pitcher into a textured grey bowl containing fresh fish, tomato, and a red chili garnish, served elegantly on a white napkin at a restaurant in ubud.

Kuah Be Pasih and the Balinese Fish Soup in Ubud

Kuah Be Pasih is the Balinese fish soup that carries the sea in its name, and at CasCades Restaurant & Bar, a restaurant in Ubud set above the Valley of the Kings, it is one of the quietest and most rewarding bowls on the menu. Barramundi, prawn and scallop rest in a fragrant broth, lifted by a spice base that warms rather than overwhelms. It is a dish of the Balinese coast, served on an open terrace in the highlands, and that contrast is part of its pleasure.

If you want to explore the Balinese food in Ubud beyond the familiar, this is the bowl worth pausing for. It can stand alone as a light lunch or open the long, generous procession of the Balinese Rijsttafel. Either way, it asks for a slower pace and rewards the table that gives it one.

What the Kuah Be Pasih Means

In Balinese, ‘kuah’ means broth and ‘pasih’ means sea. The word ‘be’ in the middle is used for fish or meat in Balinese cooking. Put together, Kuah Be Pasih means a broth of fish from the sea; a simple and affectionate name, much like what a home cook might use.

You’ll find the same words in Sate Be Pasih, a Balinese fish satay made from seasoned fish on bamboo skewers. Both dishes share similar names and origins. One is grilled, the other is simmered, but each brings a taste of the coast to the table.

A Coastal Dish in the Highlands

Kuah Be Pasih is a dish from the coast. It is the type of Balinese seafood soup that is usually enjoyed near the sea, where fresh fish is caught in the morning and cooked soon after. Ubud, on the other hand, is inland, surrounded by ravines, rice fields, and jungle, and its most famous dishes are often made with ingredients from the land.

This distance from the coast is what makes the soup at CasCades Restaurant & Bar so special. Here, a coastal dish is served on a terrace above the Valley of the Kings, with the Petanu River below and lush greenery all around. The setting does not try to claim the dish as its own, but instead welcomes the flavours of the sea to the highlands, making both the place and the soup stand out even more.

The Spice Base Behind the Broth

A neat arrangement of fresh Balinese spice paste ingredients, including vibrant orange turmeric root, galangal, lemongrass stalks, red shallots, and fiery red chili peppers, displayed on a clean white surface at a restaurant in ubud.

Most Balinese dishes start with bumbu, which is the Indonesian word for a spice paste made from fresh ingredients. In Bali, the most complete version of this is called base genep. ‘Base’ means spice and ‘genep’ means complete, so this paste is meant to capture all the flavours of the island in one mix.

A traditional base genep combines ingredients like shallot, garlic, turmeric, galangal, ginger, kencur (aromatic ginger), lemongrass, chilli, and candlenut, among others. Turmeric gives the paste its colour and earthy warmth. Galangal and lemongrass add a fresh, citrus flavour, while shallot and chilli bring sweetness and a gentle heat. Each family has its own recipe, so no two pastes are exactly alike.

For a soup like Kuah Be Pasih, the spice paste is cooked and mixed into the broth instead of being spread on the fish. At CasCades Restaurant & Bar, the broth is full of Balinese spice but does not overpower the seafood. The barramundi, prawn, and scallop are still the main focus, with the bumbu enhancing their flavours instead of hiding them.

How CasCades Restaurant & Bar Serves It

Kuah Be Pasih appears twice on the menu at this restaurant in Ubud, once as a bowl of its own and once within a larger Balinese feast. Both are available at lunch and at dinner.

The à la carte bowl sits in the Indonesian Heritage section, the menu’s tribute to the spices and traditions of the archipelago. It is described as a traditional Balinese fish soup of barramundi, prawn, scallop and green tomato.

The second appearance is within the Balinese Rijsttafel, the tasting menu designed to be shared by two, with an optional wine pairing. Here, Kuah Be Pasih is listed with green papaya, prawn, local scallop and barramundi. It shares the table with  Bebek Betutu, Beef Rendang, Satay Skewers, Nasi Goreng, with a selection of Balinese desserts to close.

A Light Soup or the Start of a Feast

Kuah Be Pasih is one of the lighter lunch options on the menu. A bowl of this soup with steamed rice is perfect for a warm afternoon when you want something refreshing instead of a heavy meal.

The soup also makes a great starter. You can begin your meal with Kuah Be Pasih, then continue with dishes like slow-cooked Beef Rendang or Chargrilled Spring Chicken from the Indonesian Heritage section. The broth prepares your palate for the flavours to come, making it an ideal first course for a longer meal.

To see the variety on the menu, you can compare Kuah Be Pasih with Sop Buntut, an Indonesian oxtail soup from the same section. Sop Buntut is rich and hearty, served with grilled oxtail, steamed rice, sambal, and crackers. In contrast, Kuah Be Pasih is lighter and more aromatic, with seafood and spices taking the lead. It is especially enjoyable on a sunny afternoon on the terrace.

Dietary Notes

Kuah Be Pasih is labelled gluten-free on the menu, both as an à la carte dish and as part of the Rijsttafel. If you have a shellfish allergy, let the staff know when you order so they can help you choose safely.

The soup is also marked for shellfish, since it contains prawn and scallop. If you have a shellfish allergy, please mention it when you book and again when you arrive. The same goes for any other dietary needs; just let the team know so they can assist you.

What to Drink With It

A glass of DR Loosen Riesling from Germany’s Mosel region pairs naturally with this soup. Its bright acidity complements the seafood, and its gentle sweetness balances the warmth of the spices without overpowering them.

If you prefer a non-alcoholic option, a whole fresh coconut is a classic Balinese choice. It is cool, lightly sweet, and refreshing, making it a perfect match for the chilli and turmeric in the soup, especially on a warm day.

Reserve a Bowl Above the Valley

A warm bowl of Balinese fish soup with lemongrass and herbs, elegantly served in a textured bowl on a folded napkin alongside a bottle of white wine at a restaurant in ubud.

Enjoying a bowl of Kuah Be Pasih above the Valley of the Kings is a memorable way to experience Balinese cuisine. CasCades Restaurant & Bar is open every day from 11 AM to 9 PM. If you can, ask for a table near the edge of the terrace for the best view across the valley.

You can reserve a table by WhatsApp or by emailing res@cascadesbali.com. Visit this restaurant in Ubud to enjoy the valley views, stay for the Kuah Be Pasih, and experience the flavours of the sea in the highlands.

Frequently Asked Questions

What is Kuah Be Pasih?

Kuah Be Pasih is a traditional Balinese fish soup. The name translates roughly as a broth of fish from the sea, and the dish is built on a Balinese spice paste, or bumbu. At CasCades Restaurant & Bar in Ubud, it is served with barramundi, prawn, scallop and green tomato.

Is Kuah Be Pasih gluten-free?

Yes. Kuah Be Pasih is marked gluten-free on the menu at CasCades Restaurant & Bar, both à la carte and within the Balinese Rijsttafel. If you have coeliac disease, simply mention it when ordering so the team can advise. 

Is Kuah Be Pasih spicy?

Kuah Be Pasih is fragrant and gently warming rather than fiery. Like most Balinese broths, its warmth comes from the spice paste, and at CasCades Restaurant & Bar, that warmth is kept in balance so the seafood stays at the centre. If you prefer milder food, you are welcome to ask the team about the heat before ordering.

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