Catfish Sate

Catfish Sate Recipe from Indonesia with Coconut Peanut Sauce

Region / culture: Indonesia | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4

Introduction

Catfish Sate is a delicious and flavorful dish that combines tender catfish fillets with a spicy peanut sauce. This recipe is perfect for a family dinner or a special occasion, as it is easy to prepare and full of bold flavors.

History

Catfish Sate is a popular dish in Southeast Asian cuisine, particularly in Indonesia and Malaysia. The dish is typically made with marinated catfish fillets that are skewered and grilled over an open flame. The spicy peanut sauce adds a rich and creamy element to the dish, making it a favorite among food lovers.

Ingredients

2 tbsp vegetable oil
3 cloves garlic, minced
1 tsp grated lime zest
2 tbsp lime juice
1 tbsp curry powder
1 tsp sugar
1 tsp soy sauce
0.5 tsp cayenne pepper
1 lb (454 g) U.S. farm-raised catfish fillets, cut into bite-size pieces
cooked rice for serving

Spicy peanut sauce

0.5 tsp cayenne pepper
2 tbsp vegetable oil
1 medium onion, chopped
1 cup cream of coconut
1 cup peanut butter
0.5 cup milk
1 tsp grated lime zest
1 tbsp brown sugar
2 tsp soy sauce
0.5 tsp curry powder
0.5 tsp ground cinnamon

How to prepare

In a shallow dish, mix together oil, garlic, lime zest, lime juice, curry powder, sugar, soy sauce, and cayenne pepper.
Add catfish fillet pieces and stir until well coated.
Cover the dish with plastic wrap and refrigerate for 1 hour to marinate.
Preheat the oven to 350°F (177°C).
Place the marinated catfish pieces on a baking sheet.
Bake for about 20 minutes or until the fish flakes easily when tested with a fork.
Serve with Spicy peanut sauce and rice.

Spicy peanut sauce

Heat oil in a large skillet over medium heat.
Add onion and sauté until tender.
Stir in the remaining ingredients.
Reduce the heat to low and cook for 5 minutes or until the sauce thickens to the desired consistency.

Variations

Substitute chicken or tofu for the catfish fillets for a different protein option.
Add chopped peanuts or cilantro as a garnish for extra flavor and texture.

Cooking Tips & Tricks

Make sure to marinate the catfish fillets for at least 1 hour to allow the flavors to fully develop.

- Use fresh lime zest and juice for a bright and citrusy flavor.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Serve the Catfish Sate with cooked rice to soak up the delicious peanut sauce.

Serving Suggestions

Serve the Catfish Sate with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

Baking the marinated catfish fillets in the oven ensures that they are cooked through and tender.

Ingredient Substitutions

Use almond butter or sunflower seed butter as a substitute for peanut butter for a nut-free version of the sauce.

Make Ahead Tips

Marinate the catfish fillets in advance and store them in the refrigerator until ready to bake.

Presentation Ideas

Serve the Catfish Sate on a platter with the spicy peanut sauce drizzled over the top for an elegant presentation.

Pairing Recommendations

Pair the Catfish Sate with a crisp white wine or a cold beer to complement the spicy flavors.

Storage and Reheating Instructions

Store any leftover Catfish Sate in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

450 per serving

Carbohydrates

23g per serving

Fats

- Total Fat: 32g per serving

- Saturated Fat: 10g per serving

Proteins

- Protein: 24g per serving

Vitamins and minerals

Vitamin A: 6% DV

- Vitamin C: 8% DV

- Calcium: 4% DV

- Iron: 10% DV

Alergens

Contains peanuts and soy

Summary

Catfish Sate is a rich and flavorful dish that is high in protein and healthy fats. It is a satisfying meal that provides a good balance of nutrients.

Summary

Catfish Sate is a delicious and satisfying dish that is perfect for a family dinner or a special occasion. The tender catfish fillets are marinated in a flavorful mixture of spices and served with a creamy and spicy peanut sauce. This recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Catfish Sate. It was many years ago, when I was just a young girl living in a small village in Indonesia. My grandmother, who was known for her amazing cooking skills, had taught me the art of preparing traditional Indonesian dishes. But it wasn't until I met an old fisherman by the name of Pak Suryadi that I learned the secret to making the most delicious Catfish Sate.

Pak Suryadi was a kind and gentle man who lived by the sea. He would spend his days fishing and his nights cooking up the freshest seafood dishes. One day, as I was wandering along the shore, I stumbled upon his humble fishing boat. Curious, I approached him and asked if he would teach me how to cook one of his famous dishes. He smiled warmly and invited me to join him for dinner that evening.

As the sun began to set, Pak Suryadi showed me how to marinate the catfish in a fragrant blend of spices and herbs. He explained that the key to a delicious Catfish Sate was in the marinade, which needed to be rich and aromatic. I watched in awe as he deftly skewered the marinated catfish onto bamboo sticks and grilled them over an open flame. The smell of the sizzling fish filled the air, and my mouth watered in anticipation.

When the Catfish Sate was finally ready, Pak Suryadi served it with a side of spicy peanut sauce and a generous portion of steamed rice. I took my first bite and was instantly transported to culinary heaven. The catfish was tender and flavorful, with just the right amount of smokiness from the grill. The peanut sauce added a creamy richness that complemented the fish perfectly. It was unlike anything I had ever tasted before.

From that day on, I made it my mission to perfect the recipe for Catfish Sate. I spent hours in the kitchen, experimenting with different spices and techniques until I finally found the perfect balance of flavors. I shared the dish with my family and friends, who were all amazed at how delicious it was. Word spread quickly, and soon I was known throughout the village as the Catfish Sate queen.

Over the years, I continued to make Catfish Sate for special occasions and family gatherings. Each time I cooked the dish, I thought of Pak Suryadi and the invaluable lesson he had taught me. Cooking, I realized, was not just about following a recipe – it was about passion, creativity, and a deep connection to the food we eat.

Now, as I sit in my kitchen, surrounded by the familiar sights and smells of my childhood, I can't help but smile as I prepare another batch of Catfish Sate. The memories of that fateful day with Pak Suryadi still linger in my mind, inspiring me to keep experimenting, keep learning, and keep sharing my love of cooking with those around me.

And as I take a bite of the tender, flavorful catfish, I am reminded once again of the joy that this simple recipe has brought into my life. Cooking, after all, is more than just a necessity – it is a labor of love, a way to connect with others, and a celebration of the rich tapestry of flavors that make up our world. And for that, I will be forever grateful.