How to Prepare Appetizing Balinese Fish Satay (Satay Lilit Ikan)
Balinese Fish Satay (Satay Lilit Ikan). 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. These sate fish skewers are absolutely delicious and so easy to make at home.
Satay can be made with beef, poultry, goat, pork, rabbit, offal, turtle and even minced seafood wrapped around sticks of lemongrass. 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. 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)
- It’s 300 gr of white fish fillet (just the meat). I use batang/mackerel fish.
- Prepare 70 ml of oil.
- It’s 1 of bayleaf.
- Prepare 3 of lime leaves, remove the stem, finely sliced.
- It’s 1/4 tsp of tamarind paste (asam jawa).
- You need 1 stalk of lemongrass, just the white part, very finely sliced.
- It’s 50 gr of fresh grated coconut.
- Prepare 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.
- Prepare 1 cm of ginger.
- Prepare 5 of shallots.
- Prepare 3 of garlics.
- Prepare 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.
- You need of Sticks For The Satay.
- It’s 15-20 pcs of lemongrass, peel the outer layer and gently pound the white parts.
The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Bali's sate lilit, along with sate buntel, is one of my favorites for good reason: it fuses minced meat or fish with coconut milk and a complex spice paste in juicy, smoky parcels. Part of the fun of making sate lilit is wrapping the raw mixture tightly around flatter bamboo skewers or lemongrass stalks. You can make sate lilit from pork or chicken but this recipe uses seafood which is also very common in Bali.
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).
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). MINCED SEAFOOD SATE / Sate Lilit Ikan Minced Seafood Satay is probably one of the most popular Balinese Dishes. This is an authentic Balinese dish is made from minced seafood or meat mixed with grated coconut and aromatic Balinese spices paste. 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.