Entree: Indonesia – Lombok – Sate Ikan Tanjung (Grilled Lombok-style fish skewers marinated with local spices and served with spicy sweet-soy and sambal condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 25 min

Total 45 min

Ingredients

- 1 lb (454 g) firm white fish (skipjack, mackerel, or snapper), skin removed and cut into 1-inch (2.5 cm) cubes
- 12–16 bamboo skewers (soaked in water 30 minutes)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) lime juice
- 3 shallots, peeled and roughly chopped
- 3 cloves garlic, peeled
- 2 red chilies (or 6 bird’s-eye chilies) chopped
- 1 tbsp (9 g) roasted candlenut (kemiri) or roasted peanuts
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) white pepper
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) water
- For sambal kecap: 3 tbsp (45 ml) kecap manis, 2 bird’s-eye chilies thinly sliced, 2 shallots thinly sliced, 1 tbsp (15 ml) lime juice
- Lime wedges, to serve
- Steamed rice, to serve

Instructions

1. Make the spice paste: in a small food processor combine shallots, garlic, chilies, roasted candlenut or peanuts, ground coriander, turmeric, salt, and tamarind water; process to a coarse paste, then stir in 3 tbsp (45 ml) vegetable oil, 2 tbsp (30 ml) kecap manis, and 1 tbsp (15 ml) lime juice.
2. Toss fish cubes with the paste in a bowl until evenly coated; cover and marinate in the refrigerator for 20–30 minutes (no longer than 1 hour to avoid over-tenderizing).
3. Thread marinated fish onto soaked bamboo skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill or a grill pan over medium-high heat and oil the grates or pan lightly.
5. Grill skewers 3–4 minutes per side, basting once with any leftover marinade, until edges are charred and fish is just cooked through.
6. While skewers cook, combine sambal kecap ingredients in a small bowl and taste for balance of sweetness, heat, and acidity.
7. Transfer satay to a platter, serve immediately with sambal kecap, lime wedges, and steamed rice.