Sate Bandeng (Stuffed Grilled Milkfish)
Sate Bandeng
Milkfish whose flesh is removed without breaking the skin, seasoned with coconut milk, stuffed back into the skin and grilled. A Serang specialty.
- Time
- 2 hr
- Serves
- 4 people
- Origin
- Banten
- Type
- Fish & Seafood
Ingredients
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Spice paste
How to Make
Gently pound the body of the fish so the flesh separates from the skin.
Break the bone near the head and tail, then pull the bone and flesh out through the gills or a small cut, keeping the skin whole.
Steam the flesh, remove all bones, then flake finely.
Mix the flesh with the paste, coconut milk, egg, palm sugar and salt.
Stuff the mixture back into the skin until full and fish-shaped.
Clamp with bamboo and grill over charcoal, turning, until cooked and fragrant.
Kitchen tip
Slightly frozen milkfish separates from its skin more easily.
Questions
Where does Sate Bandeng (Stuffed Grilled Milkfish) come from?
Sate Bandeng is a traditional dish from Banten (capital: Serang), in the Java region of Indonesia.
How long does Sate Bandeng (Stuffed Grilled Milkfish) take to make?
It takes about 2 hr in total to make 4 servings, including preparation.
What is the secret to a good Sate Bandeng (Stuffed Grilled Milkfish)?
Slightly frozen milkfish separates from its skin more easily.