Sate Bawal: A Delightful Fish Satay Recipe
In the realm of culinary delights, Sate Bawal stands out as an exquisite dish that marries the rich flavors of grilled fish with a tangy and spicy sauce. This recipe not only emphasizes the delectable taste of the bawal fish (also known as silver pomfret) but also provides a healthier alternative to traditional meat satays, making it a wonderful addition to your dining table. Below, you will find a detailed breakdown of ingredients, nutritional information, and step-by-step instructions to guide you through the process of creating this mouthwatering dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Silver pomfret (ikan bawal) | 3 whole fish |
| Firm tofu (tahu) | 1 block |
| Tomatoes (tomat) | 3 medium, diced |
| Shallots (bawang merah) | 5 cloves, thinly sliced |
| Vinegar (cuka makan) | 3 drops |
| Bird’s eye chili (cabe rawit) | To taste |
| Sweet soy sauce (kecap manis) | To taste |
| Salt | To taste |
| All-purpose flour | For coating tofu |
Nutritional Information (per serving, approx. based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 25g |
| Fat | 15g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Sodium | 400mg |
Instructions
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Prepare the Fish: Start by cleaning the silver pomfret thoroughly under running water to remove any impurities. Pat the fish dry with a clean kitchen towel and season with salt, ensuring to coat both the inside and outside of the fish for enhanced flavor.
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Fry the Fish: In a skillet or frying pan, heat enough oil to submerge the fish partially. Once hot, gently place the seasoned fish into the pan. Fry until the skin is golden and crispy, approximately 5-7 minutes on each side. Once cooked, remove the fish and allow them to drain on paper towels to absorb excess oil.
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Prepare the Tofu: Cut the firm tofu into small cubes. Sprinkle some salt over the tofu pieces and then coat them lightly with all-purpose flour. This step adds a delightful crunch to the tofu when fried.
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Fry the Tofu: In the same frying pan, add more oil if necessary, and fry the tofu cubes until they are golden brown on all sides. This process usually takes about 5-8 minutes. Once done, place the tofu on a plate lined with paper towels to drain excess oil.
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Make the Sauce: In a mixing bowl, combine the roughly chopped bird’s eye chili (adjust the quantity based on your spice preference), thinly sliced shallots, diced tomatoes, vinegar, and sweet soy sauce. Stir this mixture until all ingredients are well blended, creating a flavorful sauce.
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Combine Fish and Sauce: Once the fish has cooled slightly, carefully remove the bones from the fried fish. Flake the fish meat into bite-sized pieces and gently fold it into the prepared sauce. This step ensures that the fish absorbs the tangy and spicy flavors of the sauce.
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Serve: Arrange the fish mixture on a serving platter alongside the golden tofu. Garnish with additional sliced shallots or tomatoes for a colorful presentation.
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Enjoy: Savor the Sate Bawal with rice or as a standalone dish. This delicious fish satay, reminiscent of the flavors of traditional lamb satay, is not only a delight to the palate but also a healthier alternative, ensuring a nutritious meal that’s both satisfying and fulfilling.
Final Thoughts
Sate Bawal is an innovative take on traditional satay, offering a delightful combination of textures and flavors that are sure to impress family and friends alike. The dish can be served at gatherings, celebrations, or even a cozy dinner at home, bringing a taste of Southeast Asia to your table. So gather your ingredients, follow these steps, and indulge in this flavorful creation—happy cooking!
