Lilit Satay

Name: Lilit Satay
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: indonesian
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

By Molly O'Neill

Total Time: 15 minutes
Rating: 3(6)
Comments: Read comments

Featured in: Food; Soul Food, Balinese Style

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Ingredients

Yield:4 to 6 servings

110-ounce sea bass fillet or other firm-fleshed white fish, skin removed
12medium shrimp, peeled and deveined
¾cup desiccated, unsweetened coconut flakes
½cup sambal mentah (see recipe)
5lime leaves, sliced very fine
½teaspoon freshly ground black pepper
2teaspoons salt
5small green-bird chilies, very finely chopped
2tablespoons brown sugar
166-inch lengths lemongrass, or 16 bamboo skewers immersed in water for 30 minutes

Ingredient Substitution Guide

Preparation

Step 1
In a food processor, combine the fish and shrimp and process until finely minced. Transfer to a bowl, add the remaining ingredients, except the lemongrass, and mix well.
Step 2
Prepare a charcoal grill or preheat a broiler. Mound a heaping tablespoon of the seafood mixture over one end of the lemongrass, forming a somewhat flattened cylinder. Or for the skewers, mound 1 tablespoon of the mixture around each one. Grill or broil, turning once, until the fish is lightly browned and just cooked through, about 6 minutes. Serve immediately.