Indonesian Sate Lilit Fish Skewers

Ingredients

• 12 oz white fish fillets, minced
• 1 cup grated coconut
• 8 wooden skewers, soaked, or lemongrass stalks
• 6 shallots or 1 onion, chopped
• 5 garlic cloves
• 3 red chilies
• 1 tbsp freshly grated galangal or ginger
• 1 tsp ground turmeric and 1 tsp ground coriander
• 2 tbsp neutral oil
• 1 tbsp palm or brown sugar
• 1 cucumber, sliced, and 1/2 cup herbs
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Blend the shallots, garlic, chilies, galangal, turmeric, and coriander into a fine paste, then fry it in the oil over medium heat for 6 to 8 minutes, until darkened and fragrant. Cool completely.
2. Squeeze any excess liquid from the minced fish and pat it dry. Wet fish paste will slide straight off the skewer over the fire.
3. Mix the fish with the cooled paste, the grated coconut, the sugar, 1 teaspoon salt, and pepper, working it with your hands for 2 minutes until it turns sticky and cohesive.
4. Test the mixture by squeezing a small amount in your fist; it should hold together firmly. If it crumbles, work it another minute.
5. Chill the mixture for 20 minutes so the fat firms up and it moulds more easily.
6. Take a handful and press it firmly around a skewer in a thick sausage shape, squeezing so it grips the wood along its whole length with no gaps.
7. Heat a grill pan over medium heat, not high. Fierce heat chars the coconut before the fish inside cooks through.
8. Grill for 3 to 4 minutes per side, turning carefully, until browned all over and cooked through to 145F (63C). Serve with the cucumber, herbs, and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.