Fish Satay
Ingredients
- 1 1/4 lb firm white fish fillets, such as snapper or sea bream
- 1/2 cup desiccated coconut ⓘ
- 5 oz curry paste ⓘ
- 4 None kaffir lime leaves, finely shredded
- 2 tsp tamarind paste ⓘ
- 1 None chili, seeded, 1/2 finely chopped, 1/2 sliced ⓘ
- 2 tsp grated palm sugar or brown sugar
- 1/2 None pineapple, peeled, cut into chunks ⓘ
- 2 None Persian cucumbers, cut into chunks ⓘ
- None None tomato sambal, for dipping ⓘ
Instructions
- Place fish in a food processor and pulse until finely chopped. Add coconut, curry paste, kaffir lime leaves, tamarind paste, chopped chili and palm sugar. Process until a paste forms. Mold 2 tbsp mixture around each of 12 skewers. Chill for 15 mins.
- In a bowl, toss pineapple with cucumbers and sliced chili. Set aside.
- Place a grill plate over high heat. Cook fish skewers for 5 mins, turning regularly, until golden brown and cooked through. Arrange on a serving platter along with pineapple and cucumber salad. Serve with tomato sambal for dipping.
Nutrition & Diet Analysis (per serving)
176
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).