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Sate Lilit Tilapia

PORTION

4

COOKING TIME

-

MINUTES

Ingredients

Ingredients:

Regal Springs Indonesia Tilapia fillet: 200 g
Lime: 1 fruit
Bay leaf: 1 leaf
Grated young coconut: 40 g
Thin coconut milk: 100 ml
Salt: 1 tsp
Ground black pepper: ½ tsp
Ground white pepper: ½ tsp
Granulated sugar: 2 tsp
Palm sugar: 1 tsp
Stock powder: 1 tsp
Lemongrass stalks: as needed
Garlic oil: 3 tbsp

Spice Paste:

Shallots: 5 cloves
Garlic: 4 cloves
Fried shallots: 1 tbsp
Large red chili: 1 piece
Red bird’s eye chili: 3 pieces
Roasted ginger: 2 cm
Young galangal: 2 cm
White part of lemongrass: 1 stalk
Roasted turmeric: 3 cm
Roasted lesser galangal: 2 cm
Roasted candlenuts: 2 pieces
Roasted coriander seeds: 1 tsp
Roasted cumin: ½ tsp
Nutmeg: ½ piece
Cloves: 2 pieces
Torn kaffir lime leaves: 2 leaves
Roasted dried shrimp: 1 tsp
Roasted shrimp paste: ½ tsp

Accompaniments: Sambal Matah

Instructions

Instructions:

Finely chop the Tilapia fillet and mix it with lime juice. Set aside for a while.
Heat the garlic oil, add the spice paste, and sauté until fragrant.
Add the bay leaf, grated coconut, and coconut milk. Cook until the liquid reduces.
Add salt, both types of pepper, sugar, and stock powder. Cook until the liquid has evaporated.
Once the mixture cools, combine it with the chopped Tilapia and mix well.
Prepare the lemongrass stalks, placing 30-40 g of the Tilapia mixture on the base of each stalk.
Shape the mixture around the stalks, repeating the process until all the mixture is used.
Heat a grill pan and grill the Tilapia sate lilit until the surface is golden brown. Remove from heat and serve.

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