Satar Terengganu (Classic)
Hidangan tradisional · Malaysian
A traditional grilled fish cake from Terengganu, Malaysia, made with finely ground fish, coconut milk, and spices, wrapped in banana leaves and grilled over charcoal. It has a soft, slightly chewy texture and a rich, savory flavor.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Mackerel or similar white fish, boneless and skinless500g
- Freshly grated coconut1 cup
- Coconut milk1/2 cup
- Shallots, finely chopped1/2 cup
- Garlic, minced2 cloves
- Fresh turmeric, grated1 tsp
- Dried chili paste (cili kering)2 tbsp
- Lemongrass, finely chopped1 stalk
- Galangal, grated1 tsp
- Salt1 tsp
- Sugar1 tsp
- Banana leaves, wilted12-16 pieces
- Wateras needed
Langkah
- 1
Process the fish into a fine paste using a food processor or by pounding.
- 2
In a bowl, combine the ground fish, grated coconut, coconut milk, shallots, garlic, fresh turmeric, chili paste, lemongrass, galangal, salt, and sugar. Mix well until thoroughly combined.
- 3
Spoon about 2-3 tablespoons of the mixture onto a piece of wilted banana leaf. Fold the leaf to form a rectangular parcel, securing the ends.
- 4
Repeat with the remaining mixture and banana leaves.
- 5
Grill the satar parcels over medium-hot charcoal for about 15-20 minutes, flipping occasionally, until the banana leaves are slightly charred and the fish cake is cooked through.
- 6
Alternatively, bake in a preheated oven at 180°C (350°F) for 20-25 minutes.
- 7
Serve hot.
