Balinese Fish Satay (Satay Lilit Ikan)

Name: Balinese Fish Satay (Satay Lilit Ikan)
Yield: 5 Servings
Cuisine: British
Ingredients: 300 gr white fish fillet (just the meat). I use batang/mackerel fish; 70 ml oil; 1 bayleaf; 3 lime leaves, remove the stem, finely sliced; 1/4 tsp tamarind paste (asam jawa); 1 stalk lemongrass, just the white part, very finely sliced; 50 gr fresh grated coconut; 1/2 tsp brown sugar; 3/4 tsp salt; 1/4 tsp pepper; 2 pcs big red chillies; 1 cm ginger; 5 shallots; 3 garlics; 1 cm turmeric, grilled in the stove fire first; 3 candlenuts, toast without oil in a pan to brown it first; 15-20 pcs lemongrass, peel the outer layer and gently pound the white parts

purple_acied @purple_acied

Singapore

Instead of using the bamboo skewers, Balinese Satay uses lemongrass :) Using many spices, these satay is very flavourful and delicious. Good to serve with Sambal Matah (Raw Chilli) and steamed rice 🍚

#MyCookbook

purple_acied @purple_acied

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Ingredients

5 Servings

300 grwhite fish fillet (just the meat). I use batang/mackerel fish
70 mloil
1bayleaf
3lime leaves, remove the stem, finely sliced
1/4 tsptamarind paste (asam jawa)
1 stalklemongrass, just the white part, very finely sliced
50 grfresh grated coconut
1/2 tspbrown sugar
3/4 tspsalt
1/4 tsppepper
Spices Paste (put all these ingredients in food processor)
2 pcsbig red chillies
1 cmginger
5shallots
3garlics
1 cmturmeric, grilled in the stove fire first
3candlenuts, toast without oil in a pan to brown it first
Sticks For The Satay
15-20 pcslemongrass, peel the outer layer and gently pound the white parts

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Steps

1

Prepare all spices. Put in the food processor together with 70 ml oil until become a smooth paste
2

Heat the pan, fry the spice paste, add bay leaf, sliced lime leaves, and fry until fragrant
3

Separate the fish meat from any skin or bones. Put in food processor and pulse until smooth
4

Mix the fish paste with spices paste, add tamarind paste, finely chopped lemongrass (1 stalk), salt, brown sugar, pepper, fresh grated coconut. Mix well. If you use, desiccated coconut, please dehydrate it first with some water/coconut milk.
5

Using plastic gloves, wrap the fish to lemongrass stick. Pound the lemongrass first to release the smell
6

Grill the satay until brownish in colour. I use Happycall pan.
7

Serve with hot steamed rice and sambal matah (recipe can be found in my cookpad)