Lilit Satay

Ingredients

• 1 10-ounce sea bass fillet or other firm-fleshed white fish, skin removed
• 12 medium shrimp, peeled and deveined
• ¾ cup desiccated, unsweetened coconut flakes
• ½ cup sambal mentah (see recipe)
• 5 lime leaves, sliced very fine
• ½ teaspoon freshly ground black pepper
• 2 teaspoons salt
• 5 small green-bird chilies, very finely chopped
• 2 tablespoons brown sugar
• 16 6-inch lengths lemongrass, or 16 bamboo skewers immersed in water for 30 minutes

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    291 calories; 12 grams fat; 9 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 16 grams protein; 29 milligrams cholesterol; 1335 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. In a food processor, combine the fish and shrimp and process until finely minced. Transfer to a bowl, add the remaining ingredients, except the lemongrass, and mix well.
2. Prepare a charcoal grill or preheat a broiler. Mound a heaping tablespoon of the seafood mixture over one end of the lemongrass, forming a somewhat flattened cylinder. Or for the skewers, mound 1 tablespoon of the mixture around each one. Grill or broil, turning once, until the fish is lightly browned and just cooked through, about 6 minutes. Serve immediately.

15 minutes