Follow our journey to becoming the world's premium tilapia fish producer. SEE OUR JOURNEY HERE

CONTACT US

Sate Lilit Tilapia

PORTION

4

COOKING TIME

-

MINUTES

SEE VIDEO

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:

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

More Dishes According to Your Taste