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satai bungkus bangka

Satai Bungkus Bangka (Steamed Wrapped Mackerel Satay)

Satai Bungkus Bangka is a traditional steamed fish dish from Bangka Island, Indonesia. Finely minced Spanish mackerel is gently seasoned, enriched with coconut milk, wrapped in banana leaves, and steamed until tender. The result is a soft, savory fish parcel with a clean, comforting flavor—simple, aromatic, and deeply rooted in coastal home cooking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Wrapped Parcels
Course: Appetizer, Main Dish
Cuisine: Bangka-Belitung, Indonesian
Calories: 140
Ingredients Method Notes

Ingredients
  

Fish Mixture
  • 250 g Spanish mackerel ikan tenggiri – finely minced (Substitute: king mackerel, kingfish, or Atlantic mackerel fillet, skinless and boneless)
  • 5 shallots bawang merah, finely sliced (Use Asian shallots or small red shallots)
  • 1 scallion daun bawang, finely sliced
  • 100 g carrot wortel, cut into very small dice
  • 100 g jicama bengkuang, cut into very small dice (Adds mild sweetness and moisture; see Notes for substitutes)
  • 1 egg telur
  • 125 ml coconut milk santan, preferably full-fat
  • Salt and ground black pepper garam dan merica to taste
Wrapping
  • Banana leaves daun pisang, cut into rectangular sheets

Instruction
 

  1. Prepare the banana leaves
    Briefly pass the banana leaves over an open flame or hot pan until softened. This prevents tearing and releases aroma. Set aside.
  2. Mix the fish base
    In a large bowl, combine the minced Spanish mackerel (ikan tenggiri), shallots (bawang merah), and scallions (daun bawang). Mix gently until evenly distributed.
  3. Add vegetables
    Fold in the finely diced carrot (wortel) and jicama (bengkuang). Ensure the pieces are very small so the mixture stays cohesive.
  4. Season and enrich
    Add the egg (telur), coconut milk (santan), salt, and black pepper. Mix until the batter is soft, moist, and spoonable—but not runny.
  5. Wrap
    Spoon the mixture onto the center of each banana leaf. Shape into a small log or compact parcel, then fold tightly and secure with toothpicks if needed.
  6. Steam
    Place the wrapped parcels in a steamer basket. Steam over medium heat for 25 minutes, or until fully cooked and firm to the touch.
  7. Serve
    Let rest for a few minutes before unwrapping. Serve warm, traditionally without sauce or with a light chili condiment on the side.

Notes

  • Fish substitution:
    If Spanish mackerel (ikan tenggiri) is unavailable, kingfish, king mackerel, or even firm Atlantic mackerel works well. Avoid oily canned mackerel.
  • Jicama substitute:
    Jicama (bengkuang) can be replaced with:
    • Water chestnuts (very finely diced), or
    • Asian pear (for a slightly sweeter profile)
  • Banana leaf alternative:
    Banana leaves are available frozen in Asian or Latin markets. If unavailable, parchment paper can be used—but note that aroma will be milder.
  • Texture tip:
    The mixture should be soft but hold its shape. If it feels too loose, add 1–2 tablespoons of breadcrumbs or rice flour—this is optional and non-traditional but helpful in Western kitchens.
  • Serving suggestion:
    Serve with steamed rice and a simple chili sambal or lemon-chili sauce. The dish is intentionally mild and relies on the natural flavor of the fish.