Satay Lilit Ikan

Material:

• - 200 grams of fish dori or other types of fish such as catfish, carp, mackerel or sea fish with other white meat
• - 2 pieces of kaffir lime leaves, finely chopped
• - 7 lemongrass sticks, for skewers. Flatten the end of the lemongrass by hitting it slowly
• - 2 tablespoons of coconut roaster (optional)
• - 1 tablespoon of sago flour / tapioca

Seasoned mashed:

• - 3 red onion grains
• - 2 cloves of garlic
• - 1 teaspoon of coriander, roasted
• - 1 turmeric finger segment
• - 1/2 teaspoon of pepper
• - 1 lemongrass stem, just take the white part
• - 1 ginger finger segment
• - 1 segment of young galangal fingers
• - 1/2 teaspoon of shrimp paste that has been burned
• - 1 finger kencur segment
• - 1 tablespoon of Javanese sugar, combed
• - 1 tablespoon of Javanese acidic water
• - 2 teaspoons of salt, add if it's less salty

How to make:

• Puree the fish meat dori, can use a blender, chopper, pro food or by chopping until soft. Set it aside.
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• Mix fish meat with mashed spices, kaffir lime leaves, roasted coconut and sago flour, mix well. Taste the taste, add sugar and salt to balance the flavor
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• Fist one tablespoon of fish mixture into lemongrass, dense it. Bake the satay on the coals until brown and cooked. I use a flat frying pan to make crepe / pancakes with a Teflon coated surface so the satay is not sticky.
• Satay does not take long to make it mature. Lift and serve with warm rice. Delicious

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