Sunday, October 16, 2011
Bali style Minced Seafood Satay (Sate Lilit Bali)
500 g fish fillet, minced (you can use boneless snapper fillet)
200 g grated coconut (I used dry grated coconut in package)
Lemon grass or satay skewers
10 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
3 red chillies, seeded and sliced
3-5 bird's eye chillies (you can skip this one if you want it less spicy)
2 cm galangal (Laos), peeled and sliced
2 cm kencur, peeled and sliced
1 tsp turmeric powder
1 tbs coriander
1/2 tsp black peppercorn
A pinch of granted nutmeg
salt to taste
2 tablespoons oil
Grind or blend all spice paste ingredients except oil.
Heat oil and sauté spice paste for about 5 minutes. Cool it off
Then combine the spice with the fish, granted coconut and oil. I used food processor to blend them well.
Mould about 2 tablespoons on lemon grass or skewers and grill over hot charcoal until cooked and golden brown.