Entree: Indonesia – Kalimantan – Sate Payau (Grilled skewered freshwater fish in a spicy-sweet peanut and tamarind sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 lb (450 g) river fish fillets (catfish, snakehead, or other firm freshwater fish), cut into 1-inch (2.5 cm) cubes
- 12–16 bamboo skewers, soaked in water 30 minutes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 2 cloves garlic, chopped
- 2 shallots, chopped
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) turmeric powder
- 1/2 tsp (1 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 g) roasted peanuts, coarsely ground
- 2–3 red chilies or 1–2 bird’s eye chiles (to taste)
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tbsp (30 ml) sweet soy sauce (additional, optional)
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) coconut milk (optional, for a creamier sauce)
- Fresh cucumber and steamed rice or ketupat (rice cakes) for serving

Instructions

1. In a bowl, combine 2 tbsp (30 ml) vegetable oil, 2 tbsp (30 ml) kecap manis, diluted tamarind, chopped garlic and shallots, ground coriander, turmeric, salt, and pepper to form the marinade.
2. Add the fish cubes to the marinade, toss gently to coat, and marinate at least 30 minutes in the refrigerator, up to 2 hours for more flavor.
3. Meanwhile prepare the peanut sauce: in a blender or mortar, grind the roasted peanuts with red chilies, palm sugar, and 1–2 tbsp (15–30 ml) water until a coarse paste forms. Transfer to a small saucepan.
4. Stir the peanut paste over medium-low heat with 2 tbsp (30 ml) sweet soy sauce (if using), 2 tbsp (30 ml) lime juice, and 2 tbsp (30 ml) coconut milk if you prefer a creamier texture. Adjust thickness with warm water as needed and simmer 3–5 minutes until slightly thickened. Taste and adjust salt, sugar, or lime.
5. Thread marinated fish cubes onto the soaked bamboo skewers, leaving a little space between pieces so heat circulates.
6. Grill the skewers over a hot charcoal grill or a well-heated grill pan for 2–3 minutes per side, brushing occasionally with leftover marinade, until the fish is charred at the edges and cooked through.
7. Arrange skewers on a platter, spoon warm peanut sauce over or serve on the side, and accompany with sliced cucumber and steamed rice or ketupat. Serve with extra lime wedges for squeezing.