The ingredients for making Sata are easy to find and involve natural ingredients, most of which are sourced locally in the east coast regions of Malaysia, especially in Terengganu and Kelantan. Below is a list of key ingredients needed to prepare Sata:

Fish

Fish such as Ikan Selar (yellowtail scad), Ikan Kembung (mackerel), Ikan Parang (wolf herring), or similar types are the primary choice for Sata. The fish must be cleaned, deboned, and finely minced as the base ingredient for Sata.

Grated Coconut

Freshly grated coconut is used to add a creamy and rich flavor to Sata. Typically, finely grated coconut is preferred to ensure the dish's texture is smooth.

Banana Leaves

Banana leaves are used to wrap the Sata mixture before grilling. The leaves provide a distinctive aroma and smoky flavor to Sata when grilled. They also help retain moisture during the cooking process.

Chilies (Lada)

For adding heat and spiciness to the dish.

Shallots

Shallots are used to enhance the flavor of the Sata mixture.

Salt

To season the dish.

Preparation Process for Sata

Prepare the Fish

Clean and debone the fish, then finely mince it together with shallots, bird’s eye chilies, and salt.

Add Grated Coconut

Mix the grated coconut into the minced fish mixture, adding a small amount of water to create a smoother, moldable paste.

Wrap in Banana Leaves

Once the mixture is ready, take a small amount of the paste and place it on a piece of banana leaf. Wrap it neatly into small patties or cylindrical shapes.

Grill the Sata

The wrapped Sata is grilled over a charcoal fire or on a grill for 15 to 20 minutes, depending on the size and thickness of the wrapping. Cook until it is thoroughly done, emitting the fragrant aroma of roasted banana leaves.