Milkfish Satay Recipe

Make a super delicious and savory Bantenese milkfish satay. Serving milkfish at home is not boring. Families can eat it directly without sorting the thorns. Besides being a family dish, this milkfish satay can also be a business idea, you know. Simply packed with vacuumed plastic. It could be frozen food for practical dining during the week.

Ingredients

Milkfish @300 gram - 2 fish
Coconut, coarsely grated, roasted - 1/4 fruit
Chicken eggs - 2 eggs
Thick coconut milk - 100 ml
Salt - 1 tsp
Sugar - 1 tsp
Cooking oil - 2 tbsp
Banana leaves for wrapping - 2 pieces
Bamboo tongs - 2 blades
Ground spices:
Shallots - 8 grains
Garlic - 3 cloves
Big red chili - 3 pieces
Kencur - 2 cm
Galangal - 1 cm
Turmeric, burnt - 2 cm
Coriander - 1 tsp
Cumin - 1/4 tsp
Ginger - 2 cm
Purchase ingredients and cooking utensils

Plans

Clean the milkfish. Remove the entrails, gills and scales.
Beat the milkfish with a pestle, slowly until the meat feels mushy. Don't let the skin tear.
Break the tail, by folding it to the right and then the left until it feels like the tailbone is broken. Pull the spines through the gills.
Scrape the flesh with a small spoon, removing the skin. Remove any thorns that are still on the removed meat.
Flip the fish inside to the outside. Scrape the remaining meat that is still attached. Turn the skin back to its original part. Set aside.
Roast the milkfish until it changes color, set aside.
Heat oil, saute ground spices until fragrant and cooked. Add milkfish, roasted coconut, salt and sugar. Cook and stir until the spices are evenly distributed. Remove then let cool.
Once cool, add eggs and thick coconut milk, mix well. Turn off the fire.
Take the milkfish skin, fill it with some of the dough. Trim it then pinch it with a bamboo blade. Wrap the fish with the remaining batter, then wrap it in a banana leaf and pin it.
Grill the milkfish satay along with the wrapping leaves until the entire surface of the leaves is evenly roasted and fragrant. Open the leaves, then burn again back and forth for a while.

How to process milkfish satay?

How to make milkfish satay: Beat the milkfish. Break the tailbone. Roast the milkfish until dry. Remove the thorns. Heat the oil. Add eggs and coconut milk. Put two thirds of the dough into the milkfish skin. Clamp the milkfish with bamboo. Bake over coals until cooked.

How does the milkfish satay taste?

Currently, there are several choices of milkfish satay flavors, namely spicy and original flavors. To enjoy it, you can only prepare rice and red chili sauce. You don't need peanut sauce or soy sauce like you would eat regular satay, because the taste of milkfish satay is already very tasty.

How long is the milkfish satay?

Generally, this milkfish satay can only last for one day. However, if stored in the refrigerator, milkfish satay can last up to three days. The spices used to make this milkfish satay are usually salt, shallots, coconut milk and brown sugar.

Where does milkfish satay come from?

In Banten itself, eating milkfish satay is one of the legendary culinary specialties. This dish, which was originally introduced by the cooks of the Sultanate of Banten in the 16th century, can be easily found, one of the famous ones is Sate Bandeng Sampurna.