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Balinese Mackerel Fish Sate Lilit Recipe, Served With Sambal Matah All

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KOMPAS.com – Balinese satay wrap made of fish, chicken, or beef wrapped around lemongrass or sugarcane stalks.

Sate wrapped using lemongrass sticks or sugarcane sticks because they are not flammable.

The fish commonly used to make satay wraps can be mackerel, snapper, tuna, or tuna.

There are quite a lot of Balinese fish sate wrapped spices. Meanwhile, the process of making satay wrap is fairly easy to follow.

Also read:

Here’s a recipe for Balinese mackerel skewers, citing the book “Sedap Sedap Nusantara ala @dapoersikoko Hits on Instagram” by Thea Utomo Semiawan published by Gramedia Pustaka Utama.

Ingredients (5 servings)

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  • 500 grams of minced mackerel
  • 300 grams of ground prawns
  • 150 grams of grated coconut
  • 50 ml of thick coconut milk
  • 5 pieces of kaffir lime leaves, remove the bones, finely slice
  • 2 tsp salt
  • 3 tsp sugar
  • 3 tbsp cooking oil for frying
  • Lemongrass stalks are enough for a puncture

Ground spices

  • 12 cloves of red onion
  • 10 cloves of garlic
  • 5 pieces of red chili
  • 1 red tomato
  • 5 hazelnuts
  • 5 cm turmeric
  • 5 cm kencur
  • 2 cm jahe
  • 1 tsp coriander powder
  • 1 tsp tamarind
  • 1 tsp fried shrimp paste
  • 1 stalk of lemongrass, take the white, finely chopped

Ingredients for chili sauce

  • 15 cloves of red onion, thinly sliced
  • 5 red chilies, thinly sliced
  • 5 pieces of kaffir lime leaves, remove the bones, finely slice
  • 1 tsp fried shrimp paste, puree
  • 1/2 tsp salt
  • 5 tbsp cooking oil

Also read:

Illustration of sate lilit baked in a grill pan.SHUTTERSTOCK/ Ika Rahma H Illustration of sate lilit baked in a grill pan.

How to make Balinese mackerel fish satay

  1. Heat the cooking oil. Stir-fry the spices until fragrant. Add coconut milk, grated coconut, kaffir lime leaves, salt, and sugar. Stir briefly until smooth. Turn off the heat, cool.
  2. Add fish and prawns, mix well. Take enough dough. Wrap the dough around the end of the lemongrass, ball into balls. Grease the surface with a thin layer of cooking oil.
  3. Bake the satay lilit over embers while turning until cooked.
  4. Sambal matah: Put all ingredients except cooking oil in a bowl. Pour hot oil, mix well. Serve.

The book “Sedap Sedap Nusantara ala @dapoersikoko Hits on Instagram” by Thea Utomo Semiawan published by Gramedia Pustaka Utama can be purchased online at Gramedia.com.

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