Ingredients
- •30 ml (2 tablespoons) vegetable oil, or as needed
- •5 shallots, coarsely chopped
- •5 cloves garlic, chopped
- •5 small red chilies, stemmed and seeded, or to taste
- •5 cm (2 inches) fresh ginger, peeled and finely chopped
- •5cm (2 inches) fresh turmeric or 1 teaspoon dried ground turmeric
- •15 ml (1 tablespoon) coriander seeds
- •10 cm (4-inch) piece of lemongrass, tender base only, thinly sliced
- •500 grams (1 pound) mackerel fillets or any white fish fillets
- •112 grams (4 ounces) grated fresh coconut
- •118 ml (½ cup) coconut milk
- •Twenty 15 cm (6 inch) pieces of whole lemongrass stalks
Preparation
Preheat a medium-hot grill; alternatively, this dish may be prepared using a ridged pan or skillet.
In a large skillet over medium-low heat, heat 30 ml (2 tablespoons) oil and add the shallots, garlic, red chilies, ginger, turmeric, coriander seeds and sliced lemongrass. Saute until tender, about 3 minutes. Transfer to a food processor and process until pureed.
Add the fish, coconut, and coconut milk. Pulse to make a coarse paste. Transfer the paste to a bowl or work surface, and divide into four mounds.
Divide each mound into five portions. Pick up a portion and mold it into a thick sausage shape around one end of a lemongrass stalk. Repeat to make a total of twenty pieces.
Grill the sate lilit, turning as needed, until light brown and opaque in the center. If using a grill pan or skillet, oil the pan and preheat until hot before adding the skewers.