It's Guest Post Friday and today Elies Lie from Give Thanks has an incredible Fish Satay for you. Authentic with easy step by step instructions and pictures. Stop by for a Taste of Balinese Fish Satay!
Wouldn’t you love to make these Balinese fish satay for dinner tonight?
I love to cook, really madly in love with it as well as photography. I lived in Indonesia and my ancestry is Chinese, so you can guess many of the dishes that I make are inspired from the two origins.
Lately, I often serve Korean dishes at my dining table and glad to see that all my family members enjoy it with a smile. I love making pasta for breakfast as well as enjoying my precious breakfast dessert with a cup of hot coffee, that’s why my blog posts contain a variety of dishes from different countries. As long as it’s healthy and tasty, what could be better than that? Agree?
So today I want to introduce you one of Indonesian traditional dishes called Sate Lilit Bali or Balinese Fish Satay.
I think Indonesia Food is well known for their Satay, there’s many kind of satay depending upon the origins and many of them are served with a peanut sauce.
The Balinese fish satay isn’t served with a sauce but prepared and cooked with the rich taste of Indonesian spices, grated coconut and of course… grilled with love!
Prepare “the love” and let start to grill! 😉
If you’ve tried my Balinese Fish Satay recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
It's Guest Post Friday and today Elies Lie from Give Thanks has an incredible Fish Satay for you. Authentic with easy step by step instructions and pictures. Stop by for a Taste of Balinese Fish Satay!
- 400 gram Snapper fish fillet
- 200 gram Prawn peeled
- 100 gram grated Coconut
- 5 Asian Chili Padi chopped (you can skip this if you can’ tolerate spicy)
- 6 Leaves Kaffir Lime
- 2 Bay leaves
- 1 Lemongrass use the white part, crushed
- 1 tbsp Tamarind water
- 1 tbsp Salt
- 1/2 tsp Black Pepper coarse
- 1 tsp Brown Sugar
- 2 tbsp Canola Oil
- 16 Lemongrass for the skewer
- 4 pcs Red Chili Paper
- 4 cloves Garlic
- 8 Shallot (Indonesian shallot is smaller than the regular shallot so you can less the amount )
- 1 cm Turmeric peeled
- 1 cm Ginger
- 1 Tomato deseed, chopped
- 5 Candlenut
- Finely, chop the prawn and fish, set aside. (or use a food processor)
- In a non-stick pan over medium heat, add the canola oil, stir in the spices that have been pureed, kaffir lime leaves, lemongrass, bay leaves, chili padi and tamarind water cook until fragrant.
- Add salt, black paper coarse, brown sugar, taste and add more salt if necessary.
- Add the grated coconut, and stir until well combined and keep stirring for 1-2 minutes more.
- Remove from heat.
- Combine all the spices with the fish and prawn, mix well.
- Place 1-2 tbsp of the satay meat in the palm of your hand, place the lemongrass in the center of the meat, wrap gently with your hand. Set aside.
- Prepare a non stick grilling pan, spray the pan with oil, place the satay on the pan and grill on each side with a medium low heat.
- Once your satay is turn into golden brown on each side, the satay is done, remove from heat.
- Serve hot with warm jasmine rice, and Enjoy! 😉
Dr Khadija Taj mohamed says
July 13, 2016 at 5:31 amI love satay so am going to do this recipe but am wondering does the mixture need egg white to bind it together before skewering?
Chef Dennis Littley says
July 13, 2016 at 7:17 amThis was a guest post done for me, but if its not included in the recipe I would say no.
Chef Dennis Littley says
September 30, 2015 at 8:09 am1 tablespoon tamarind water and 1/2 teaspoon black pepper
Michael Toa says
November 23, 2011 at 4:19 pmOh Yum! Fantastic. I love Indonesian food… No surprise there, being an Indonesian myself. This satay dish looks utterly delicious. Thanks for introducing me to another wonderful blogger chef! I look forward to visiting Elise’s blog.
mangiabella says
November 17, 2011 at 8:09 pmwhat a beautiful dish, I just love the name “give thanks” too, it’s stellar! Oh there is nothing I believe in more than giving of ourselves as often as possible….especially this time of year – fabulous post Dennis!
Jason Phelps says
November 15, 2011 at 7:15 amI give a thumbs up to this post for two reasons. First, the giving back. My wife and I support our local Food Bank and urge others to do the same. Giving what you can helps people in a profound way, something that should make you feel good when you do.
Secondly, a fish satay! I’ve never had it, but can imagine the flavor and texture to be incredibly pleasing. I’m making these for New Years!
Thanks Elies and Dennis!
Jason
Elin says
November 14, 2011 at 2:28 amHi Elies Lie….glad to know we stay near to each other…I am from Malaysia and thanks for sharing this Balinese dish…I shall try making this 🙂 Beautiful pictures and thanks for the step by step tutorial pictures 🙂 Love it and shall drop by your blog to peep at your dishes.
Chef Dennis…thanks once again for introducing Elies to us…first time to her blog and indeed she has many interesting dishes awaiting us 🙂 Thumbs up for this great work you are doing…get us connected 🙂
Have a nice day….I never like Mondays…I love Fridays ! I am a few days late coming to your blog but thank God i made my way here finally. TQ to the both of u for sharing this great recipe.
Regards,
Elin
Kim Bee says
November 14, 2011 at 1:52 amWhat a great guest post. This satay is really beautiful. The pictures are outstanding. Hope the weekend cured whatever had you feeling ill Chef Dennis. And nice to meet a new foodie friend. On my way over to Give Thanks now.
Foodness Gracious says
November 13, 2011 at 12:34 amWhat an awesome dish! Amazing colors and I feel like I can almost smell it (I wish) This is bookmarked..
Take care and great first guest post!
torviewtoronto and createwithmom says
November 12, 2011 at 9:47 pmI like the wonderful flavours in this delicious fish satay, lovely presentation and post Dennis
glad to hear from you
regards Akheela
Lora ~ cakeduchess says
November 12, 2011 at 8:33 pmElies-Your fish satay look delicious! What a beautiful guest post. Dennis-Hope you feel better this weekend. Rest up and enjoy your days home. Another fabulous guest post!!
Liz says
November 12, 2011 at 2:47 pmElies, congrats on your first guest post!!! Fabulous dish…and you zoomed up to the Top 9 immediately! Dennis, thanks again for sharing a blogger friend with all your followers! I hope you both have a fabulous weekend~
Rumana Rawat says
November 12, 2011 at 11:41 amWhat a awesome idea:) looks delicious…
Dara says
November 11, 2011 at 8:54 pmWow. Love this recipe. Serving the satay on lemongrass stalks in genius. Beautiful recipe!
RavieNomNoms says
November 11, 2011 at 10:23 amWhat an interesting recipe that I have never seen before. Looks wonderful!
Apron Appeal says
November 11, 2011 at 6:30 amLemongrass skewer….I’ve never seen it so I think that was the coolest thing I’ve seen in a while.
thoma says
November 11, 2011 at 6:21 amsatay is an all time fave for all of us and Elie Lie, i love korean food too! the snaps really reach out to you and a very nice recipe. Thank you Chef as ever for something wonderful again!
Nami | Just One Cookbook says
November 11, 2011 at 12:36 amGreat to see Elies here as she’s been such a good blogger friend to me. Thanks Chef Dennis! It’s so cool to use lemongrass as a skewer! This looks so delicious and I love the presentation Elies!
Elies_Lie says
November 12, 2011 at 9:05 pmTq nami, I’m qute “confused” at the first time how to make the presentation for the photo, glad that already pass! & glad u loves it too 🙂
anna says
November 11, 2011 at 12:17 ambeautiful message chef dennis! beautiful guest post too…
Ann says
November 10, 2011 at 11:22 pmThis looks amazing and I’m such a fan of Elise and her sweet blog! While I can’t indulge in the seafood….it is absolutely drool worthy!
Elies_Lie says
November 10, 2011 at 10:10 pmThank you again chef for giving me the honor to do a guess post today & hope you better fr your jet lagged and the bad air on flight… have a wonderful blessed weekend! 🙂
And thank you everyone for loving the dish, hope all of you enjoy it when u have a time to make it and makes you in love more with the exotic of Indonesian cuisine… glad to know all of you! 😉
Boulder Locavore says
November 10, 2011 at 9:42 pmWow! Fantastic food. I love Satay and love your combination of flavors; simply beautiful. Great reminder Chef Dennis about the blessings that reside in every day, rather than focusing on what we don’t have!
anne says
November 10, 2011 at 9:38 pmGreat guest post , Chef ! & to Elies , that’s one gorgeous looking fish satay 😉 The color looks so vibrant and using lemongrass stem’s not only adds more flavor to your dish but it looks really awesome !
Ridwan says
November 10, 2011 at 9:25 pmAs an Indonesian,I’m so happy that Elies introduce one of great Indonesian cuisine,Indonesia is about islands and cultures and Foods of course,good job Elies,,,and great guest post chef dennis !!
Jill | Dulce Dough says
November 10, 2011 at 9:10 pmWhat a wonderful way to enjoy fish! Looks delicious!
Kiri W. says
November 10, 2011 at 9:01 pmOh wow, these look to die for! I love Balinese/Indonesian food, and was lucky enough to have a group of Indonesians cook for me every once in a while. What a vibrant, fragrant dish! I’d just love this 🙂 Great guest post!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
November 10, 2011 at 8:31 pmWow, those satays look amazing. It’s so good to meet you, Elies. I can imagine what a thrill it was to get the message from Chef. He’s an amazing man.
notyet100 says
November 10, 2011 at 8:15 pmUmmm this looks so yum,,even I luv satay,.
dicamp says
November 12, 2011 at 11:37 pmThe Balinese Fish Satay sounds delicious! Beautiful pictures too. I can’t wait to try this