Sate ikan senapelan

Ingredients

• 3 mediumcatfish
• 5kaffir lime leaves
• 2lemongrass stalks
• 1 tspsalt
• 1/2 tsppalm sugar
• 1 tbsptamarind water
• 1 tsplime juice
• 150 mlcoconut milk
• 2 tbspoil
• to tastesatay skewers
• 5shallots
• 5 clovesgarlic
• 3red chillies
• 5bird’s eye chillies
• 1 tsptoasted shrimp paste
• 2roasted candlenuts

Instructions

1. 1

   Prepare the fish

   Remove the flesh from the catfish and cut it into cubes. Season with half the salt and the lime juice, then leave for 15 minutes.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, red chillies, bird’s eye chillies, toasted shrimp paste and roasted candlenuts into a paste.

3. 3

   Chop the leaves

   Remove the stems from the kaffir lime leaves and chop the leaves finely.

4. 4

   Cook the sauce

   Heat the oil in a pan. Fry the spice paste with the lemongrass and chopped kaffir lime leaves for 5 minutes. Add the coconut milk, remaining salt, palm sugar and tamarind water. Cook gently until the sauce thickens.

5. 5

   Marinate the fish

   Let the sauce cool, then mix in the fish and leave it to rest for 30 minutes.

6. 6

   Grill the satay

   Thread the fish onto skewers and grill over a charcoal fire until browned and cooked through.

What is sate ikan senapelan?

Sate ikan senapelan is a fish satay associated with Senapelan in Pekanbaru, in Indonesia’s Riau region. Like other satay, it is cooked on skewers, but here the fish is coated in a seasoned coconut sauce before grilling.

This version builds flavour by frying the spice paste with lemongrass and kaffir lime leaves, then letting the fish rest in the cooled sauce. The result is aromatic fish with a lightly browned exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The catfish provides most of the protein, while coconut milk and oil contribute much of the fat; the chillies, aromatics and small amount of palm sugar add relatively little carbohydrate. Serve the skewers with rice and a generous portion of vegetables for a more balanced plate.

The fish and seasoning

Catfish: cut the flesh into evenly sized cubes so the pieces cook at a similar rate on the grill.

Salt and lime: the first seasoning rests on the fish for 15 minutes. The lime adds a fresh, tart note alongside the richer coconut sauce.

Building the spice paste

Chillies and aromatics: shallots, garlic and the two kinds of chilli form the savoury, spicy base. Pound or grind them finely so the paste fries evenly.

Shrimp paste and candlenuts: toasted shrimp paste adds a savoury depth, while roasted candlenuts help give the sauce body. Kaffir lime leaves and lemongrass bring citrusy fragrance.

Thickening the coconut sauce

Gentle heat: fry the paste with the lemongrass and leaves for 5 minutes, stirring so it cooks without catching. Add the coconut milk, remaining salt, palm sugar and tamarind water, then simmer slowly.

Ready to cool: the sauce should have thickened before it goes onto the fish. Cool it first, as the method directs, then mix it through and allow 30 minutes for the fish to rest.

Grilling and checking doneness

Even pieces: thread the cubes with a little space between them so heat can reach their sides. Keep the skewers over the charcoal and turn them as needed for even browning.

Doneness: the fish should be opaque and cooked through, with a browned surface. Catfish can dry out if left over the fire after it is done, so check the pieces as they cook.

Serving the skewers

Serve the satay hot, while the fish is tender and the sauce is fragrant. Rice is a straightforward accompaniment, and fresh vegetables or a crisp salad can add contrast to the coconut-rich coating.

Recipe notes & tips

• Cut the catfish into similar-sized cubes so they finish cooking together.
• Chop the kaffir lime leaves finely after removing their stems.
• Stir the spice paste as it fries to help prevent it catching on the pan.
• Allow the sauce to cool before mixing it with the fish.
• Soak wooden skewers before grilling if needed to help prevent them scorching.

Variations

• Milder heat: Reduce the bird’s eye chillies for a less fiery paste.
• More citrus: Add extra kaffir lime leaves for a brighter fragrance.
• Different fish: Use another firm-fleshed fish cut into cubes.
• Grill indoors: Cook the skewers on a hot griddle pan if charcoal grilling is not practical.

Common mistakes to avoid

• Uneven fish cubes: Pieces cook at different speeds; cut them to a similar size.
• Paste not finely ground: Coarse pieces can cook unevenly; pound or grind the mixture into a paste.
• Sauce cooked too quickly: High heat can make it catch; simmer gently and stir.
• Fish added to hot sauce: The sauce should cool first; let it cool before mixing.
• Overcooking the skewers: Fish can become dry; remove it once browned and cooked through.

How to store

Refrigerate leftover cooked fish in a covered container and use within 2 days. Reheat gently until hot throughout, taking care not to leave the fish on the heat longer than necessary.

Frequently asked questions