Sate Lilit Ikan (Gluten-Free Fish Satay)

Ingredients

• about 450 g White Fish Fillet (skinless and boneless)
• 1/2 cup Grated Coconut
• 1/4 cup Coconut Milk
• 4 Shallots
• 3 cloves Garlic
• 2.54 cm Ginger
• 2.54 cm Turmeric
• 2 stalks Lemongrass (finely chopped)
• 2.54 cm Galangal (finely chopped)
• 3 Kaffir Lime Leaves (finely sliced)
• 1-2 Red Chilies (optional)
• 3 Candlenuts
• 1 tsp Tamarind Paste
• 2 tbsp Coconut Oil (for grilling)
• 1 tsp Salt
• 1/2 tsp Pepper

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

Instructions

1. 1Place the about 450 g white fish fillet into a food processor and pulse until it is finely minced. Alternatively, you can mince it by hand.
2. 2Combine the 4 shallots, 3 cloves garlic, 2.54 cm ginger, 2.54 cm turmeric, 2 stalks lemongrass (finely chopped), 2.54 cm galangal (finely chopped), 3 kaffir lime leaves (finely sliced), 1-2 red chilies (if using), 3 candlenuts, and 1 tsp tamarind paste in a separate food processor. Process until a fine paste forms.
3. 3In a large bowl, add the minced fish, the spice paste, 1/2 cup grated coconut, 1/4 cup coconut milk, 1 tsp salt, and 1/2 tsp pepper. Mix everything together thoroughly until well combined.
4. 4Take about 2 tablespoons of the fish mixture and firmly mold it around the end of a lemongrass stalk or a bamboo skewer, creating a sausage shape.
5. 5Repeat step 4 with the remaining fish mixture and lemongrass stalks or bamboo skewers until all the mixture is used.
6. 6Preheat a grill or a large non-stick skillet over medium heat (approximately 175°C or 175°C).
7. 7Place the molded satay onto the preheated grill or skillet. Cook for about 5-7 minutes per side, basting occasionally with 2 tbsp coconut oil, until the fish is cooked through and has a slightly charred appearance. The internal temperature should reach 63°C.
8. 8Remove the sate lilit from the heat and let it rest for 2 minutes before serving.

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