Balinese Fish Satay (Satay Lilit Ikan). Balinese Fish Satay (Satay Lilit Ikan). Make sure the grill is hot and oil the grill slightly to prevent the satays from sticking. Let one side cook before you turn the satays to ensure that they do not stick to.
These sate fish skewers are absolutely delicious and so easy to make at home. They can be cooked in your oven/grill, or outside on the bbq. Pound the lemongrass first to release the smell" – "Grill the satay until brownish in colour. You can have Balinese Fish Satay (Satay Lilit Ikan) using 19 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Balinese Fish Satay (Satay Lilit Ikan)
- You need of white fish fillet (just the meat). I use batang/mackerel fish.
- Prepare of oil.
- Prepare of bayleaf.
- Prepare of lime leaves, remove the stem, finely sliced.
- It’s of tamarind paste (asam jawa).
- Prepare of lemongrass, just the white part, very finely sliced.
- It’s of fresh grated coconut.
- You need of brown sugar.
- You need of salt.
- You need of pepper.
- You need of Spices Paste (put all these ingredients in food processor).
- You need of big red chillies.
- You need of ginger.
- It’s of shallots.
- You need of garlics.
- It’s of turmeric, grilled in the stove fire first.
- Prepare of candlenuts, toast without oil in a pan to brown it first.
- It’s of Sticks For The Satay.
- Prepare of lemongrass, peel the outer layer and gently pound the white parts.
Sate lilit is a satay variant in Indonesia, originating from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Balinese seafood satay (Sate lilit) It may come as a surprise but Indonesia is the home of the satay (sate in Indonesia) and there are literally hundreds of permutations.
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).
Satay can be made with beef, poultry, goat, pork, rabbit, offal, turtle and even minced seafood wrapped around sticks of lemongrass. You can make sate lilit from pork or chicken but this recipe uses seafood which is also very common in Bali. Sate lilit is commonly made from tuna but any oily fish will work fine and we've found the mixture below to be the most reliable for us. Kruger writes about the numerous types of sate, how they are cooked, and provides two recipes at the end, Sate Lilit Ikan (Grilled Ground Fillet of Fish in a Balinese Spicy Sauce with Fresh Shredded Coconut) and Sate Lilit Ayam (Grilled Ground Chicken in a Balinese Spicy Sauce with Fresh Shredded Coconut). SATE LILIT BALI (Balinese Minced Seafood Sate) Balinese food is known to have stronger flavours and aroma due to the generous use of lemongrass, chilies, lime leaves, galangal, and other spices.