Sate Ikan Bandeng Crispy

Name: Sate Ikan Bandeng Crispy
Yield: 1
Ingredients: 500.0g Milkfish Fillet; 30.0g Toasted Grated Coconut; 100.0g Eggs; 3.0g Royco Chicken Seasoning Powder; 5.0g Granulated Sugar; 0.5g White Pepper; 5.0g Minced Kaffir Lime Leaves; 80.0g Shallots; 20.0g Garlic; 40.0g Curly Red Chilies; 10.0g Aromatic Ginger, Kencur; 10.0g Ginger; 5.0g Galangal; 1.0g Coriander, toasted; 10.0g Candlenuts, toasted; 15.0g Royco Yellow Chicken Base Seasoning; 5.0g Shrimp Paste, terasi; 40.0ml Oil; 10.0stalk Lemongrass Stalks; 240.0g Medium Protein Flour; 120.0g Potato flour; 100.0g Eggs; 260.0ml Soda Water; 2.0g Knorr Chicken Powder; 100.0g Blanched Sweet Basil; 30.0g Blanched Large Green Chilies; 10.0g Blanched Green Bird's Eye Chilies; 20.0g Fried Cashews; 30.0ml Vegetable Oil; 100.0g Hellmann's Real Mayonnaise

Sate Bandeng is a traditional culinary specialty of Banten, made from deboned milkfish. The meat is minced and mixed with spices and coconut milk, then stuffed back into the skin to be grilled. This dish is known for its soft texture and savory flavor.

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Milkfish Satay Ingredients

Milkfish Fillet 500.0 g
Toasted Grated Coconut 30.0 g
Eggs 100.0 g
Royco Chicken Seasoning Powder 3.0 g
Granulated Sugar 5.0 g
White Pepper 0.5 g
Minced Kaffir Lime Leaves 5.0 g

Spice Paste

Shallots 80.0 g
Garlic 20.0 g
Curly Red Chilies 40.0 g
Aromatic Ginger, Kencur 10.0 g
Ginger 10.0 g
Galangal 5.0 g
Coriander, toasted 1.0 g
Candlenuts, toasted 10.0 g
Royco Yellow Chicken Base Seasoning 15.0 g
Shrimp Paste, terasi 5.0 g
Oil 40.0 ml

Skewers

Lemongrass Stalks 10.0 stalk

Crispy Crumbs Batter

Medium Protein Flour 240.0 g
Potato flour 120.0 g
Eggs 100.0 g
Soda Water 260.0 ml
Knorr Chicken Powder 2.0 g

Basil Pesto Sambal

Blanched Sweet Basil 100.0 g
Blanched Large Green Chilies 30.0 g
Blanched Green Bird's Eye Chilies 10.0 g
Fried Cashews 20.0 g
Vegetable Oil 30.0 ml
Hellmann's Real Mayonnaise 100.0 g

Sambal Rampai

Shallots 50.0 g
Garlic 20.0 g
Bird's Eye Chilies 20.0 g
curly chilies 20.0 g
Shrimp Paste, terasi 5.0 g
Rampai Tomatoes, small cherry tomatoes 25.0 g
Royco Chicken Seasoning Powder 5.0 g
Hot Coconut Oil 50.0 ml
Palm Sugar, aren 10.0 g
Kaffir Lime 5.0 g

Fried Leaves (Garnish)

Fried Pohpohan Leaves 50.0 g
Fried Garlic 5.0 g
Knorr Rostip Seasoning Powder 2.0 g

Fish

Indonesian

Main courses

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Preparation

Milkfish Satay Ingredients
- Combine all ingredients and the cooled spice paste in a chopper. Process until well-blended and set aside.
- Wrap approximately 35g of the mixture around each lemongrass stalk.
- Dip the satay into the wet batter, then roll it in the fried crispy crumbs until evenly coated.
Spice Paste
- Process the spice paste ingredients in a chopper, then cook until done. Allow to cool.
Skewers
Crispy Crumbs Batter
- Mix all ingredients thoroughly and divide into two containers.
- First container: Fry the batter until crispy to create the crumbs (kremesan). Continue until finished and set aside.
- Second container: Set aside to be used as the wet batter.
Basil Pesto Sambal
- Process the blanched sweet basil, large green chilies, and green bird's eye chilies in a chopper; add cashews and oil.
- Mix the processed paste into the Hellmann's Real Mayonnaise, stir well, and set aside.
Sambal Rampai
- Roast the shallots, garlic, bird's eye chilies, curly chilies, shrimp paste, palm sugar, and Royco Chicken Seasoning, then grind coarsely using a mortar and pestle.
- Add the roasted rampai tomatoes and grind coarsely again, then pour hot coconut oil over the mixture.
- Serve with halved kaffir limes.
Fried Leaves (Garnish)
- Prepare hot oil, then fry the pohpohan leaves until crispy and bright green. Remove and drain.
- Add Knorr Rostip, mix well, and serve topped with fried garlic.