Balinese fish satays
Many people are familiar with the common satay: those skewers of meat, barbecued and served with a spicy peanut sauce. Balinese satays are quite different however, in that they are made of spiced, minced seafood on lemongrass skewers and usually served without sauce.
These are a nice alternative to traditional meat satays and are sure to spice up any barbecue.
For the spice paste:
- 5cm galangal
- 3cm fresh turmeric
- 4 birds eye chillies
- 3 cloves garlic
- 3 french shallots
- 4 candle nuts
- 2 lemongrass stalks (white part only)
- 2 tsp coriander seeds
- 1/2 tsp white pepper
- pinch of salt
Put all spice paste ingredients in a food processor/Thermomix and process until blended. Fry spice paste in a little bit of oil for 5 minutes or until fragrant.
For the satays:
- 500g skinless and boneless firm white fish (such as ling), chopped
- 80g shredded coconut*
- 5 kaffir lime leaves, finely chopped
- 1 tbsp palm sugar
- lemongrass stalks, for skewers
- sweet soy sauce (kecap manis) for basting
*fresh grated coconut is available from Asian grocers in the freezer section. You can substitute dessicated coconut.
Process fish until minced. Mix in coconut, kaffir lime, palm sugar and spice paste.
Mould fish mixture around lemongrass stalks to form satays. Mix two tablespoons of sweet soy sauce with two tablespoons of oil and set aside.
Cook the satays on a barbecue or char grill pan for 5-7 minutes on each side or until cooked through, brushing with the soy sauce and oil mixture.
Serve with rice and steamed vegetables, or just eat them as they are.