Fish Satay

Name: Fish Satay
Ingredients: 1 1/4 lb firm white fish fillets, such as snapper or sea bream; 1/2 cup desiccated coconut; 5 oz curry paste; 4 None kaffir lime leaves, finely shredded; 2 tsp tamarind paste; 1 None chili, seeded, 1/2 finely chopped, 1/2 sliced; 2 tsp grated palm sugar or brown sugar; 1/2 None pineapple, peeled, cut into chunks; 2 None Persian cucumbers, cut into chunks; None None tomato sambal, for dipping

10 ingredients

3 steps

Ingredients

1 1/4 lb firm white fish fillets, such as snapper or sea bream
1/2 cup desiccated coconut
5 oz curry paste
4 None kaffir lime leaves, finely shredded
2 tsp tamarind paste
1 None chili, seeded, 1/2 finely chopped, 1/2 sliced
2 tsp grated palm sugar or brown sugar
1/2 None pineapple, peeled, cut into chunks
2 None Persian cucumbers, cut into chunks
None None tomato sambal, for dipping

Directions

1

Place fish in a food processor and pulse until finely chopped. Add coconut, curry paste, kaffir lime leaves, tamarind paste, chopped chili and palm sugar. Process until a paste forms. Mold 2 tbsp mixture around each of 12 skewers. Chill for 15 mins.
2

In a bowl, toss pineapple with cucumbers and sliced chili. Set aside.
3

Place a grill plate over high heat. Cook fish skewers for 5 mins, turning regularly, until golden brown and cooked through. Arrange on a serving platter along with pineapple and cucumber salad. Serve with tomato sambal for dipping.