Sata (Grilled Fish and Coconut Parcels)
500 grams mackarel (kembung, tenggiri or selayang)
200 grams grated coconut (white part only)
2 cm ginger
6 shallots
1 clove garlic
1 tumeric leaf, finely sliced
1 teaspoon chili powder
salt and sugar to taste
2 red chillies, sliced
banana leaf for wrapping
bamboo skewers, cut 20 cm long
Clean and debone fish. Combine the fish meat, grated coconut, ginger, shallots, garlic and turmeric leaf in an electric blender and process to a paste. Season to taste with chili powder, sugar and salt. Cut the banana leaf into 23 x 15 cm rectangles. Pass the leaf briefly over a flame or dip into hot water to soften it. Fold a piece of banana leaf into a cone and fill it with the fish paste. Top with two or three slices of chili. Fold top to close the package and stand it on its base.
Thread several parcels from the base through a bamboo skewer. Grill over a medium fire, turning over once or twice, for 5-10 minutes , or until cooked. Serve as a savoury snack.
Tag:recipe, sata, grilled fish, coconut parcels, traditional recipe
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