Lilit Satay

Name: Lilit Satay
Ingredients: 1 10-ounce sea bass fillet or other firm-fleshed white fish, skin removed; 12 medium shrimp, peeled and deveined; 3/4 cup desiccated, unsweetened coconut flakes; 1/2 cup sambal mentah (see recipe); 5 lime leaves, sliced very fine; 1/2 teaspoon freshly ground black pepper; 2 teaspoons salt; 5 small green-bird chilies, very finely chopped; 2 tablespoons brown sugar; 16 6-inch lengths lemongrass, or 16 bamboo skewers immersed in water for 30 minutes

10 ingredients

7 steps

Ingredients

1 10-ounce sea bass fillet or other firm-fleshed white fish, skin removed
12 medium shrimp, peeled and deveined
3/4 cup desiccated, unsweetened coconut flakes
1/2 cup sambal mentah (see recipe)
5 lime leaves, sliced very fine
1/2 teaspoon freshly ground black pepper
2 teaspoons salt
5 small green-bird chilies, very finely chopped
2 tablespoons brown sugar
16 6-inch lengths lemongrass, or 16 bamboo skewers immersed in water for 30 minutes

Directions

1

In a food processor, combine the fish and shrimp and process until finely minced.
2

Transfer to a bowl, add the remaining ingredients, except the lemongrass, and mix well.
3

Prepare a charcoal grill or preheat a broiler.
4

Mound a heaping tablespoon of the seafood mixture over one end of the lemongrass, forming a somewhat flattened cylinder.
5

Or for the skewers, mound 1 tablespoon of the mixture around each one.
6

Grill or broil, turning once, until the fish is lightly browned and just cooked through, about 6 minutes.
7

Serve immediately.