Sate Lilit (Balinese Minced Fish Satay)

Ingredients

• about 450 g White fish fillet, minced
• 1 cup Grated coconut
• 1/4 cup Coconut milk
• 2 stalks Lemongrass, minced
• 2.54 cm Galangal, minced
• 1.27 cm Turmeric, minced
• 3 cloves Garlic, minced
• 4 pieces Shallots, minced
• 1 piece Red chili, minced
• 3 leaves Kaffir lime leaves, thinly sliced
• 1 tsp Coriander seeds
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 8 pieces Bamboo skewers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g of minced white fish fillet, 1 cup of grated coconut, 1/4 cup of coconut milk, 2 stalks of minced lemongrass, 2.54 cm of minced galangal, 1.27 cm of minced turmeric, 3 cloves of minced garlic, 4 pieces of minced shallots, 1 piece of minced red chili, 3 leaves of thinly sliced kaffir lime leaves, 1 tsp of coriander seeds, 1/2 tsp of salt, and 1/2 tsp of sugar.
2. 2Mix all the ingredients together with your hands or a spoon until they are evenly distributed throughout the fish mixture. Ensure there are no dry spots.
3. 3Take about 2 tablespoons of the fish mixture and shape it into a log or oval around one of the 8 bamboo skewers. Press the mixture firmly onto the skewer so it sticks well.
4. 4Repeat step 3 with the remaining fish mixture, forming all the satay skewers until you have used all the mixture.
5. 5Preheat your grill to medium heat, aiming for a temperature between about 175°C and about 190°C (175°C and 190°C).
6. 6Place the prepared satay skewers on the grill. Cook for 10 to 12 minutes, turning them occasionally, until the fish is cooked through and has light char marks on the outside. The fish should no longer be pink and should flake easily.
7. 7Remove the sate lilit from the grill and serve hot with soy-free peanut sauce.

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