Tuna Fish Satay Recipe

For those of you who don't like eating fish because of the spines or bones, you can try this fish satay dish. Fish fillets are taken, covered with a practical concoction of spices, stabbed into satay, and briefly grilled until cooked. To make it more delicious, the satay is served with soy sauce sauce with sliced ​​spices.

Ingredients

• Tuna fish fillet, diced - 300 grams
• Lime, take the juice - 1 fruit
• Garlic, minced - 2 cloves
• Coriander, mashed - 1/2 tsp
• Broth powder - 1/4 tsp
• Salt - 1/2 tsp
• Sweet soy sauce - 2 tbsp
• Cooking oil - 1 tbsp
• Skewers - 15 pieces
• Chili sauce, soy sauce:
• Shallots, thinly sliced ​​- 4 cloves
• Red chilies, thinly sliced ​​- 8 pieces
• Red tomatoes, diced - 1 piece
• Sweet soy sauce - to taste
• Buy ingredients and cooking utensils

Plans

• Coat the tuna meat with lime juice. Set aside.
• In a bowl, mix the garlic, coriander, stock powder, and salt. Stir well.
• Coat the fish meat with the seasoning mixture and store in the refrigerator for 10 minutes.
• Prepare skewers. Insert 4 pieces of fish meat on each skewer. Grease the satay with cooking oil.
• Prepare the grill/grill. Grill the satay until almost cooked. Brush with sweet soy sauce, then continue to bake until cooked on both sides. Lift.
• Sambal Kecap: Mix all ingredients and it's ready to use.
• The satay with soy sauce is ready to be served.
• Tuna fish can be replaced with tuna, mackerel, grouper, or other types of thick flesh.

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