Balinese Fish Satay (Satay Lilit Ikan).
You can have Balinese Fish Satay (Satay Lilit Ikan) using 19 ingredients and 7 steps. Here is how you cook it.
Ingredients of Balinese Fish Satay (Satay Lilit Ikan)
- It’s 300 gr of white fish fillet (just the meat). I use batang/mackerel fish.
- It’s 70 ml of oil.
- Prepare 1 of bayleaf.
- You need 3 of lime leaves, remove the stem, finely sliced.
- It’s 1/4 tsp of tamarind paste (asam jawa).
- Prepare 1 stalk of lemongrass, just the white part, very finely sliced.
- Prepare 50 gr of fresh grated coconut.
- It’s 1/2 tsp of brown sugar.
- You need 3/4 tsp of salt.
- You need 1/4 tsp of pepper.
- It’s of Spices Paste (put all these ingredients in food processor).
- Prepare 2 pcs of big red chillies.
- It’s 1 cm of ginger.
- Prepare 5 of shallots.
- You need 3 of garlics.
- It’s 1 cm of turmeric, grilled in the stove fire first.
- It’s 3 of candlenuts, toast without oil in a pan to brown it first.
- It’s of Sticks For The Satay.
- Prepare 15-20 pcs of lemongrass, peel the outer layer and gently pound the white parts.
Balinese Fish Satay (Satay Lilit Ikan) step by step
- Prepare all spices. Put in the food processor together with 70 ml oil until become a smooth paste.
- Heat the pan, fry the spice paste, add bay leaf, sliced lime leaves, and fry until fragrant.
- Separate the fish meat from any skin or bones. Put in food processor and pulse until smooth.
- 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..
- Using plastic gloves, wrap the fish to lemongrass stick. Pound the lemongrass first to release the smell.
- Grill the satay until brownish in colour. I use Happycall pan..
- Serve with hot steamed rice and sambal matah (recipe can be found in my cookpad).