Fish satay - Saté ikan laut

Cooking time: 15 min. / 10 min.Difficulty: easy


One of my favourite specials of Bali in Indonesia. Satay made of various kinds of minced fish and shrimps with coconut and a pleasant combination of spices. Usually grilled by the road on bamboo skewers, sometimes on lemon grass stalks, which give to satays amazing aroma.


Mince fish and prawns, set aside.

Crush in a mortar or in a blender shallots, garlic, galangal, lemon grass, chilies kaffir lime leaves and turmeric.

Heat up 1 tablespoon of oil in a wok, fry the crushed ingredient mix. Stir well. In one minute add salt, sugar, tamarind with water and grated coconut. Fry 1 more minute, set aside.

Mix with the meat properly.

Take the meat mixture into your palm, put the skewer into it and wrap around the skewer carefully. It is better if you clean the leftovers from your palm after each satay.

Grill the satays or fry on a pan on a low medium heat with one tablespoon of oil till golden brown. 

Serve with rice and sambal.


To buy fresh galangal USUK, Europe, kaffir lime leaves USUK, Europe, lemon grass US, palm sugar USUK, Europe, tamarind USUK, Europe, rice cooker USUK, Europe



For 4 portions:

  • 500g fish fillets (mackerel, snapper ....)
  • 100g shrimps
  • 50g fresh grated coconut
  • 6 shallots
  • 3 cloves garlic
  • 5 kaffir lime leaves
  • 3 slices galangal
  • 3 slices fresh turmeric
  • 1 tbs fresh lemon grass finely chopped
  • 1 tsp palm sugar or brown sugar
  • 2 red chilies (Indonesian)
  • 1 tamarind husk - mix the pulp with 1 tbs water (or tamarind paste)
  • salt
  • 2 tbs oil
  • wooden skewers

Side dish:

  • rice

Authentic tools needed:

  • Sate ikan laut - fish satay - street vendors in Bali, Indonesia - by Authentic World Food
  • Palm sugar sold on traditional market on Lombok, Indonesia - by Authentic World Food
  • Fishing boat on Lombok, Indonesia - by Authentic World Food