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Loading...These fragrant Balinese-style minced fish satay skewers feature finely chopped fish blended with freshly grated coconut, kaffir lime leaves, lemongrass, and aromatic spices. Traditionally wrapped around bamboo sticks and grilled over charcoal, they offer a smoky, savory bite that pairs beautifully with steamed rice and sambal matah.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Servings4
Yield4 servings (8-10 skewers)
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 28 gFat
- 12 gSaturated Fat
- 6 gCarbs
- 3 gFiber
- 2 gSugar
- 32 gProtein
- 650 mgSodium
- 780 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 18 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the fish mixture
- 500 g (1 lb) firm white fish fillets (mackerel, tuna, or Spanish mackerel), finely minced
- 100 g (about 1 cup) freshly grated coconut, lightly toasted
- 1 large egg, lightly beaten
- 2 shallots, very finely minced
- 3 garlic cloves, minced
- 2 lemongrass stalks (tender inner part only), finely minced
- 5-6 fresh kaffir lime leaves, ribs removed and leaves thinly sliced
- 2-3 Thai red chilies, finely minced
For the spice paste, seasoning, and grilling
- 1 tsp shrimp paste (terasi), toasted and crumbled
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp coconut oil, melted
- 1 1/2 tsp fine sea salt, or to taste
- 1 tbsp fresh lime juice
- 8-10 bamboo skewers, soaked in water for 30 minutes
Directions
- Prepare the spice paste by combining the toasted shrimp paste, ground coriander, cumin, turmeric, and minced lemongrass in a small bowl; stir into a thick, fragrant paste.
- In a large mixing bowl, combine the minced fish, grated coconut, beaten egg, shallots, garlic, sliced lime leaves, chilies, spice paste, melted coconut oil, salt, and lime juice.
- Mix vigorously by hand for 3-4 minutes until the mixture becomes slightly sticky and holds together firmly when squeezed; this step is essential for the satay to cling to the skewers.
- Cover and refrigerate the mixture for 20 minutes to let the coconut absorb moisture and the flavors meld together.
- Pat the soaked bamboo skewers dry. Take about 2-3 tablespoons of the fish mixture and mold it firmly around each skewer, forming a compact oval shape about 4-5 inches long; press tightly so it adheres well.
- Preheat a charcoal grill or grill pan to medium-high heat (about 200°C/400°F). Lightly oil the grates to prevent sticking.
- Grill the skewers for 3-4 minutes per side, turning carefully with tongs, until golden brown with light char marks and cooked through; the internal temperature should reach 63°C (145°F).
- Serve immediately with steamed jasmine rice, sambal matah, and lime wedges for an authentic Balinese experience.
Cook’s Notes
- Use very fresh, firm-fleshed oily fish such as mackerel or tuna for the best flavor and texture; lean fish like cod can turn mushy on the grill.
- Do not skip the 20-minute rest — it lets the grated coconut absorb moisture and helps the mixture bind tightly to the skewers without falling apart.
- Always soak bamboo skewers in water for at least 30 minutes to prevent them from burning, splintering, or catching fire on the grill.
- For a deeply smoky flavor, grill over real coconut-shell or hardwood charcoal; a stovetop grill pan works but produces a milder taste.
- Traditional accompaniment is sambal matah — a raw Balinese salsa of shallots, chilies, lime juice, and coconut oil tossed together just before serving.
