Fish Cake from Maluku

Name: Fish Cake from Maluku (Sasate)
Yield: For 4–6 as part of a main course
Cuisine: Indonesia
Ingredients: 2 mackerel, skinned, boned and filleted; or 450 g/1 lb boneless cod fillet, cut into small cubes; 2 tbsp tamarind water or kalamansi juice or lime juice; 1 tsp chopped fresh galingale; 1 tsp cumin seeds, roasted; 1–2 small dried chillies (optional); 3 shallots, finely sliced; 1 tsp salt; 3 cloves garlic, finely sliced; 112 g/4 oz/⅔ cup blanched kenari, almonds, or brazil nuts, blended to a paste; 1 tsp chopped ginger; The white of 1 egg, lightly beaten; 2 tsp finely chopped lemon grass; 2 tsp coriander seeds, roasted

Sasate

Preparation info

For
4–6
as part of a main course

Difficulty
Easy

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

Until recently, the best fish cakes I had ever made were to a Thai recipe. But these Indonesian ones are as good. The recipe is from Mrs Nella Lesiwal of Nusa Laut, one of the islands in the Moluccas. The popular fish there are tuna, tenggiri and tongkol, and the nuts are kenari nuts. In London I make these fish cakes with fresh Spanish mackerel or fresh cod, replacing the kenari nuts with the same quantity of blanched almonds or brazil nuts.

Ingredients

Asia
Indonesia
Main course
Gluten-free
South East Asia

Ingredients

Method