The lemongrass in this recipe is a must. It is not just a skewer; more than that, the lemongrass gives a mouthwatering herb aroma. If you like, you can actually add some chopped leek to the fish mixture. However, other vegetables, like carrots, spinach, broccoli, or many more are not recommended, as they will ruin the authentic aroma. This fish satay can be served with spicy soy sauce or tomato chili sauce.
Serving Size: 4
Cooking Time: 45 minutes
Ingredients:
- 2 lb. groundfish
- ¼ cup grated coconut
- 5 tablespoons minced shallots
- 3 tablespoons minced garlic
- 2 tablespoons chopped red chilies
- ½ teaspoon ground turmeric
- 1-teaspoon ground coriander
- ½ teaspoon shrimp paste
- ½ teaspoon salt
- ½ teaspoon brown sugar
- A bunch of lemon grasses, for skewers
- 3 tablespoons vegetable oil
Instructions:
- Combine the ground fish with grated coconut then season with shallots, garlic, red chilies, turmeric, coriander, shrimp paste, salt, and brown sugar. Mix well.
- Take lemon grass then cover it with about 3 tablespoons of the fish mixture. Repeat with the remaining fish mixture and lemongrasses.
- Next, preheat a grill pan over low heat then wait until it is hot enough.
- Baste vegetable oil over the fish satay then grill them on the pan until cooked. Regularly flip and baste the fish satay with vegetable oil.
- Once it is done, remove the cooked fish satay from the grill pan and arrange them on a serving dish.
- Serve and enjoy.
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