Sate Lilit (Satay Lilit Bali)

• 1 medium size mackerel or seabass fillet
• 100 gram chicken (optional)
• 1 cup shredded young coconut (made from 1/4 coconut)
• 10 grams coriander powder
• 4 shallot
• 4 cloves garlic
• 4 pcs dried candlenuts
• 4 turmeric (each thumb sized)
• 2 red peppers
• 1 small chili pepper
• 1 tbsp vegetable oil
• 10 pcs lemongrass
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp butter

1. In a food processor put the spices, sugar, and salt (except lemon grass) and grind until soft and no big chunks or lumps, set aside
2. Use food processor again and grind the fish fillet and chicken together until soft and tender
3. SautAS the ground spices using vegetable oil until the flavour comes out and greasy
4. Inside a medium bowl, put the shredded coconut and sautASd spices together and mix gently until the shredded coconut turns yellowish
5. In the same bowl add in the ground fish and mix them altogether by hand until the texture is blended properly.
6. The heat from the hand helps the mixture blend faster and create a sticky and greasy dough
7. Prepare the lemon grass and stick the satay dough on it like a skewer.
8. Make sure you press hard enough to let no air between the skewer and the dough
9. Grill the satay or panfry it on a nonsticky pan (low heat) 2 mins each side and ocasionally put butter on it until golden brown
10. Serve with sambal matah or sambal kecap as the condiments

mackerel, gram chicken, young coconut, coriander powder, shallot, garlic, candlenuts, turmeric, red peppers, chili pepper, vegetable oil, sugar, salt, butter

Taken from cookpad.com/us/recipes/483447-sate-lilit-satay-lilit-bali (may not work)