kelolalaut.com - Milkfish wrapped satay is a skewered creation of milkfish meat mixed with Balinese spices and grated coconut then clenched on a stick of lemongrass to be grilled. The aroma and taste is certainly very good especially with the addition of sliced kaffir lemon leaves which makes the taste even fresher. Let's try the following milkfish satay recipe according to endues.tv

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Ingredients needed (For 12 pieces):

•    600 grams of milkfish fillet
•    50 ml coconut cream or you can substitute with coconut milk
•    2 bay leaves
•    1 lemongrass, smashed it
•    2 tsp of brown sugar
•    1 tsp of salt
•    ½ tsp of white pepper
•    100 g of shredded coconut
•    3 kaffir lemon leaves, thinly sliced
•    12 lemongrass stalks

Spices, grind it:
•    6 red chili pepper, or you can adjust as you like
•    6 shallots
•    4 red curly chili pepper
•    4 cloves of garlic
•    4 candlenuts, toasted
•    3 cm turmeric, roasted
•    2 cm ginger
•    ½ tsp shrimp paste, toasted
•    3 tbsp cooking oil

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Other complement (optional):
•    Balinese sambal matah 
•    stir-fried vegetables
•    warm rice

How to make:

1. Puree the milkfish meat and coconut milk using a blender or food processor, then set aside.
2. In a heated pan, sauté the ground spices, bay leaves, and lemongrass. Add brown sugar, salt, and pepper for flavouring. Sauté all the spices until fragrant. After that, set aside into another container.
3. Combine the mashed milkfish meat, spices, grated coconut, and thinly slice kaffir lemon leaves. Stir all the ingredients so that they are evenly mixed.
4. Divide the fish mixture into 10 to 12 equal pieces. Make a ball and stick the mixture on half of the lemongrass stalk.
5. Grill the milkfish skewers over hot coals or a grill pan until fragrant and cooked. Don't forget to turn the skewers so that all sides are cooked evenly. 
6. When it’s all cooked, remove the milkfish satay from the grill and serve with other complementary foods.

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