Balinese Fish Satay

5 from 4 votes

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!

Prep Time20

Cook Time30

Total Time50

Course: Entree

Cuisine: Indonesian

Servings:

Calories: 114kcal

Ingredients

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 tablespoon Tamarind water
1 tablespoon Salt
½ teaspoon Black Pepper coarse
1 teaspoon Brown Sugar
2 tablespoon 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

US Customary - Metric

Instructions

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 tablespoon 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! ;)

Nutrition