Name: Fish satays
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 600 gram firm white fish fillets, such as snapper; 1/2 cup (40g) desiccated coconut; 1/2 cup (150g) basic spice paste; 4 kaffir lime leaves, finely shredded; 2 teaspoon tamarind paste; 1 chilli, seeded and finely chopped; 2 teaspoon grated palm sugar or brown sugar; 1/2 pineapple, peeled, cut into chunks; 2 lebanese cucumbers, cut into chunks; tomato sambal, for dipping

Ingredients

600 gram firm white fish fillets, such as snapper

1/2 cup (40g) desiccated coconut

1/2 cup (150g) basic spice paste

4 kaffir lime leaves, finely shredded

2 teaspoon tamarind paste

1 chilli, seeded and finely chopped

2 teaspoon grated palm sugar or brown sugar

1/2 pineapple, peeled, cut into chunks

2 lebanese cucumbers, cut into chunks

tomato sambal, for dipping

Method

1.Place fish in a food processor and pulse until finely chopped. Add coconut, spice paste, kaffir lime leaves, tamarind paste, chopped chilli and palm sugar and process until a paste forms. Mould 2 tablespoons of mixture around each of 12 skewers. Chill for 15 minutes.

2.In a bowl, toss pineapple with cucumber and sliced chilli and set aside.

3.Heat a chargrill on high. Cook fish satays for 5 minutes, turning regularly, until golden and cooked through. Arrange on a platter with pineapple and cucumber salad and serve with tomato sambal for dipping.

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Ingredients

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