Name: Minced seafood sate (sate lilit)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1
Cuisine: asian
Ingredients: 300g snapper fillets (or ocean perch fillets), skinned, deboned; 300g medium green prawns, peeled, deveined; 90g (1 cup) desiccated coconut, moistened with 2-3 tsp water; 28.00 gm Thai green curry paste; 5 makrut lime leaves, finely sliced; 3 small fresh red chillies, chopped; 16.00 gm brown sugar; Salt & ground black pepper, to taste; 3 lemon grass stalks, trimmed; 18.20 gm olive oil; Lemon wedges, to serve

Minced seafood sate (sate lilit)

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Prep Time:
15 minutes

Cook Time:
8 minutes

Total Time:
23 minutes

Ingredients:

300g snapper fillets (or ocean perch fillets), skinned, deboned
300g medium green prawns, peeled, deveined
90g (1 cup) desiccated coconut, moistened with 2-3 tsp water
28.00 gm Thai green curry paste
5 makrut lime leaves, finely sliced
3 small fresh red chillies, chopped
Salt & ground black pepper, to taste
3 lemon grass stalks, trimmed
18.20 gm olive oil

Instructions:

Combine fish fillets and prawns in a food processor and blend until smooth. Transfer mixture to a bowl and mix in coconut, curry paste, lime leaves, chilies, and brown sugar. Season with salt and pepper. Cut lemongrass stalks into four 20cm lengths each. Shape 2-3 tablespoons of the fish mixture around the end of each lemongrass piece. Chill in the fridge for 3 hours to enhance flavors before serving.
In a large non-stick frying pan over medium heat, gently heat the olive oil. Place the sate skewers on their sides in the pan, cook for 4-5 minutes, turning occasionally until they are lightly browned and cooked through. Serve with lemon wedges immediately.

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