Sate lilit (minced seafood satay grilled on lemongrass skewers)

Akper waikabubak    Saturday, July 20, 2019    Recipe    Comment   

Ingredients

• 600g skinned boneless snapper fillet
• 1 cup freshly grated coconut or 1½ cups moistened desiccated coconut
• ½ cup seafood spice paste
• 5 fragrant lime leaves, chopped
• 1 teaspoon black peppercorns, finely crushed
• 1 teaspoon salt
• 2 tablespoons palm sugar
• 3-5 bird’s eye chillies, very finely chopped
• lemongrass or satay skewers

Method

1. Mince fish fillet very finely in a food processor or with a knife. Add all other ingredients and mix well.
2. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemongrass and grill over charcoal until golden brown.
3. Enjoy while hot!

Tip:

The delicate flavours of the fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Note this recipe requires fresh fish - it won’t work with frozen!