Usually, satay is made from chicken, lamb, or beef. however, this one is unique. have you ever tried sate senapelan (pangasius catfish satay)? now you can try it at home with our recipe. its delicate texture is a perfect match for its spices blend.
1 pangasius catfish, filleted, cubed
1 teaspoon lime juice
½ teaspoon salt
3 lime leaves, midribs removed
2 lemongrass (white parts only),crushed
150 ml coconut milkfrom ¼ coconut
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon tamarind juicefrom ½ teaspoon tamarind dissolved in 1 teaspoon water
15 skewers
ground spices blend:
6 cloves shallot
3 cloves garlic
8 curly red chili peppers
1 teaspoon shrimp paste,toasted
2 candlenuts, toasted
sides:
3 lontong (rice cakes in cassava leaves)
cucumber pickles
1. Marinate pangasius catfish in lime juice and salt. Let it set for 15 minutes.
2. Heat cooking oil on the pan. Sauté ground spices blend, lime leaves, and lemongrass until fragrant. Add in coconut milk, salt, brown sugar, and tamarind juice. Cook it until the sauce is thickened. Let it cool.
3. Mix fish and the sauce on a bowl. Let it set for 30 minutes.
4. Skewer it with bamboo skewers. Grill it over charcoal fire. While grilling, turn it over occasionally to help it cooked evenly. Remove from heat.
5. Sate Senapelan (Pangasius Catfish Satay) is ready to serve with rice cakes and pickles. (yields 15 skewers)
