Lilit Satay

• 1 10-ounce sea bass fillet or other firm-fleshed white fish, skin removed
• 12 medium shrimp, peeled and deveined
• 3/4 cup desiccated, unsweetened coconut flakes
• 1/2 cup sambal mentah (see recipe)
• 5 lime leaves, sliced very fine
• 1/2 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

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

bass fillet, shrimp, sambal mentah, lime, freshly ground black pepper, salt, greenbird chilies, brown sugar, skewers

Taken from cooking.nytimes.com/recipes/8005 (may not work)