Spanish mackerel satay is a special dish from banten region. it is full of flavor and will make you want more and more. let's cook it at home with our recipe.
100 grams coarsely grated coconut,toasted
2 medium spanish mackerel
1¼ teaspoons salt
½ teaspoon sugar
1 teaspoon tamarind juicefrom ½ teaspoon tamarind dissolved in ½ tablespoon water
2 eggs, lightly beaten
100 ml coconut milkfrom ½ coconut
2 tablespoons cooking oilfor sautéing
banana leaves for wrapping
bamboo sticks for gripping the satay
ground spices blend:
10 cloves shallot
4 cloves garlic
3 large red chili peppers
1¼ teaspoons coriander seeds
¼ teaspoon cumin
2 cm ginger
1 cm galangal
3 cm turmeric,toasted
1. Crush the whole Spanish mackerel hardly without harming the skin to crush the flesh. Break its tail bone. Remove its big bone. Scrape its flesh. Set aside the skin and flesh.
2. Toast Spanish mackerel flesh until dried. Remove its remaining bones.
3. Heat cooking oil on the pan. Sauté ground spices blend until fragrant. Add in Spanish mackerel flesh, grated coconut, salt, sugar, and tamarind. Stir well. Remove it from heat.
4. Add in egg and coconut milk. Mix it well. Set aside 1/3 of the mixture.
5. Stuff 2/3 mixture into two Spanish mackerel skins. Form it into the shape of the fish.
6. Grip stuffed fish with bamboo sticks. Wrap it with banana leaves.
7. Grill it over charcoal grill until well done. Remove the banana leaves. Coat the fish with the remaining mixture. Grill it and turn it over occasionally until all sides are browned and well-cooked. Remove from heat.
8. Spanish Mackerel Satay is ready to serve.
