Fish Satar, Kelantan Style- Mff Kelantan #Eight

I had Satar many times earlier.
Flaky fish parcels that bursts amongst sugariness from the coconut together with onions.
It'sec origins are from Terengganu. But they are sold nearly everywhere present.

When I went to Pantai Bachok inward Kota Bahru, I saw this satar stall too equally common, I volition purchase more or less. To my surprise, at that place was a compaction ingredient in it, and it was light-green! I asked the lady what was the light-green crunch together with was told it was water convolvulus or locally known equally kangkung. Being the inquisitive me, I asked whether this was Kelantan'second fashion too she happily said YES.

I observe it hard to forget... crunchy, juicy in addition to fragrant. I honey it

I tried to replicate it too I'k glad mine tasted alright, merely sadly without the smoky fragrance equally mine were oven grilled. The texture was soft in addition to flaky, unlike fishballs were we expect them to be  bouncy too real smoothen. And they were juicy. Not spicy. But I think I should purpose more shallots.
I too chose to use aquatic kangkung as these grow on H2O in addition to are known to take crunchier stems.

Kelantan Fish Satar
by WendyinKK

100gm fish flesh (from 250gm fresh sardines)
2 shallots
one modest slice of ginger (7gm)
i/two cherry chilli
60gm freshly grated kokosnoot
i tsp asam pulp mixed alongside 50gm H2O, rubbed to dissolve.
i/2 tsp table salt together with just about black pepper
i/two tsp sugar
four sprigs of aquatic kangkung

half dozen pcs of banana foliage (6X6inches)

one. Pound shallots together with ginger until sticky, and then add together inward chilli too coarsely pound it. Remove all these as well as fix aside
two. Put inward kokosnoot together with fish. Add in salt, saccharide, pepper together with asam H2O and mix until combined.
3. Thinly piece kangkung too mix it in. It's is now ready for wrapping.
4. Wilt banana leaf over open up fire or blanch it inwards boiling H2O.
v. Fold banana leafage into quarters and open up upwardly a bag. Fill inward 1 heaped Tbsp of fish mixture. Press the mixture to fill up the corner on the bottom. Fold the superlative to shut upwards.
half-dozen. Grill at 220(fan forced) or 240C for fifteen minutes until the parcels unloosen juices as well as the leaves beginning to  char.

*Traditional recipes call for pounding, just I used my chopper to make all the pounding function, amongst the same sequence.