Ingredients:
• 600g Skinned boneless snapper fillet*
• 1 cup Freshly grated coconut or ½ cup moistened desiccated coconut
• ½ cup Seafood Spice Paste (see below)
• 5 Fragrant lime leaves, chopped
• 1 pinch Black peppercorns, finely crushed
• 1 pinch salt
• 305 Bird’s eye chilies, very finely chopped
• 2 tsp Palm Sugar
• Lemon grass or satay skewers
Method:
1. Mince fish fillet very finely in a food processor or with a chopper. Add all other ingredients and mix well.
2. Mould a heaped tablespoon full of this mixtuyre around a wooded skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.
*Note: this recipe will not work with frozen fish.
For Seafood Spice Paste
Ingredients:
• 450g Large red chilies halved, seeded and sliced
• 50g Garlic, peeled and sliced
• 225g Shallots, peeled and sliced
• 175g Fresh tumeric, peeled and sliced
• 100g Ginger, peeled and sliced
• 125g Candlenuts
• 200g Medium sized tomato, halved and seeded
• 2 tbsp Coriander seeds crushed
• 2 tbsp Dried shrimp paste (terasi), roasted
• 150ml Coconut oil
• 2 ½ tbsp Tamarind pulp
• 250ml Water
• ¾ tbsp Salt
• 3 Salam leaves
• 2 stalks Lemon grass, bruised
Method:
1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salk and water in a stone mortar or food processor and grind coarsely.
2. Place ground ingredients into a heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden colour.
3. Cool before using.
Picture from masak-masak.blogspot.com
Recipe from Bumbu Bali Restaurant & Cooking School
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