Ingredients :

• 3 tablespoons Oil
• 500 g Fish fillet
• 5 tablespoons Shredded coconut
• 50 cc Thick coconut milk
• 5 Kaffir lime leaves, thinly sliced
• Lemon grass for Satay skewers

Minced Spices:

• 4 Red chilies
• 4 Bird’s eye chilies
• 1 teaspoon Lesser galangal
• 1/2 teaspoon Chopped galangal
• 1/2 teaspoon Turmeric
• 3 Candlenuts, roasted
• 1/2 tablespoon Sliced lemon grass
• 2 cloves Garlic
• 5 Shallots
• Salt and sugar or brown sugar

Method :

• Heat oil and sauté ground spices until fragrant.
• Remove from heat and allow to cool.
• Finely chop fish fillet and combine with shredded coconut, three-quarters of the thick coconut milk, sautéed spices and kaffir lime leaves.
• Stir and mix thoroughly.
• Shape 2 tablespoons fish mixture around a satay skewer.
• Press firmly until it sticks to the skewer.
• Grill the skewered fish over hot charcoal and brush with remaining coconut milk until cooked.