Minced Seafood Sate
Sate Lilit Ikan
Ingredients :
- 400g skinned boneless snapper fillet
- 400g shrimps peeled and cleaned
- 1 cup freshly grated coconut or
- 1/2 cup desiccated coconut moisten with the same amount of coconut milk
- 1/2 cup seafood spice paste
- 3 kaffir lime leaves, cjopped
- 1 pinch black peppercorns, finely crushed to taste
- 1 pinch salt to taste
- 3-5 bird's eyes chillies, very finely chopped
- 1 tbsp palm sugar
- lemon grass or sate skewers
Preparation :
1. Mince fish fillet and prawns very finely in a food processor
2. Add all other ingredients & mix well
3. Mold a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass
4. Grill over charcoal until golden brown, basting frequently
Important :
It is extremely important to use only the freshest of fish. This recipe will not work with frozen fish as the mousse will get to watery and will not stick on the bamboo skewer or lemongrass. This is also a terrific way to use the trimmings from filleting fish or left over fish, or when using secondary quality fish which is often dry and not very pleasent in appearrance, such as bonito tuna or other cheap seafood.
Instead of seafood :
If you rather prepare this dish with meat then minced chicken, pork, or duck can be used. For the preparation follow the directions above and replace with the respective spice pasts. Chicken spice paste for chicken, basic spice paste for duck and pork. Additional add 2 tbsp of fried shallots and 1 tbsp of fried garlic to the minced meat.
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