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 to one of Indonesian traditional dishes called Sate Lilit Bali or Balinese Fish Satay.
I think Indonesia Food is well known for its Satay, there’s many kinds 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 enjoyed this dish you may also like these:
- Blackened Salmon with a Gorgonzola Cream Sauce
- Pan Seared Halibut
- How to Poach Mahi-Mahi (or your favorite fish)
- Cajun Style Florida Snapper
Balinese Fish Satay
- 14 ounces Snapper fish fillet
- 7 ounces Prawn peeled
- 3.5 ounces Coconut grated
- 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
Puree with a food processor or a mortar :
- 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! 😉