Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, balinese fish satay (satay lilit ikan). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Balinese Fish Satay (Satay Lilit Ikan) is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Balinese Fish Satay (Satay Lilit Ikan) is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook balinese fish satay (satay lilit ikan) using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Balinese Fish Satay (Satay Lilit Ikan):

1. Get 300 gr white fish fillet (just the meat). I use batang/mackerel fish
2. Prepare 70 ml oil
3. Get 1 bayleaf
4. Make ready 3 lime leaves, remove the stem, finely sliced
5. Get 1/4 tsp tamarind paste (asam jawa)
6. Take 1 stalk lemongrass, just the white part, very finely sliced
7. Take 50 gr fresh grated coconut
8. Take 1/2 tsp brown sugar
9. Get 3/4 tsp salt
10. Prepare 1/4 tsp pepper
11. Get Spices Paste (put all these ingredients in food processor)
12. Take 2 pcs big red chillies
13. Get 1 cm ginger
14. Make ready 5 shallots
15. Prepare 3 garlics
16. Make ready 1 cm turmeric, grilled in the stove fire first
17. Get 3 candlenuts, toast without oil in a pan to brown it first
18. Get Sticks For The Satay
19. Make ready 15-20 pcs lemongrass, peel the outer layer and gently pound the white parts

Steps to make Balinese Fish Satay (Satay Lilit Ikan):

1. Prepare all spices. Put in the food processor together with 70 ml oil until become a smooth paste
2. Heat the pan, fry the spice paste, add bay leaf, sliced lime leaves, and fry until fragrant
3. Separate the fish meat from any skin or bones. Put in food processor and pulse until smooth
4. 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.
5. Using plastic gloves, wrap the fish to lemongrass stick. Pound the lemongrass first to release the smell
6. Grill the satay until brownish in colour. I use Happycall pan.
7. Serve with hot steamed rice and sambal matah (recipe can be found in my cookpad)

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