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How to Make 'Sate Lilit' (balinese fish satay)

Sate Lilit Originating from the island of Bali, Sate Lilit is version of satays that instead of skewering the meat, the meat is wrapped around a stick. Hence the name “lilit” which means to wrap. Different types of meat can be used, however this dish is most commonly associated with fish, is wrapped around broad bamboo skewers or in this case, fresh lemongrass stalks which add even more flavor to the dish. This dish can be served as a snack or as an accompaniment to a meal. Ingredients: Fish Satay Mixture 200g Minced white fish 2 Tbsp Bali Spice Paste 2 finely chopped kaffir lime leaves ½ tsp sea salt 2 Tbsp coconut milk Bali Spice Paste 2 Tbsp sliced tumeric 2 Tbsp sliced aromatic ginger 2 Tbsp sliced shallots 1 Tbsp sliced garlic 1 tsp sliced chilli 1 tsp shrimp paste 1 sliced candle nut 1 Tbsp palm sugar ½ tsp chopped long pepper ½ tsp sea salt 3 kaffir lime leaves 1 stalk pounded lemongrass 8 cleaned lemongrass stalks as skewers How to: First, we will make the Bali spice paste.Combine the turmeric, aromatic ginger, shallots, garlic, chili, shrimp paste, candlenut, palm sugar, long pepper, and salt in to a mortar and pestle, and pound until you form a fine paste. You can also use a food processor for this step and pulse until you get the desired consistency. Place a saucepan over medium heat, and add oil. Once the oil has come up to temperature, add the paste to the pan stirring constantly to not burn the paste. Add the whole kaffir lime leaves and pounded lemongrass to the mixture to flavor it even further. After a few minutes your spice paste is ready. Remove from the heat and let the mixture cool down. Remove the kaffir lime leaves and pounded lemongrass from the mixture. In a mixing bowl, combine minced white fish and 2 tablespoons of the cooked Bali spice paste, chopped kaffir lime leaves, sea salt, and coconut milk. Ensure the mixture is thoroughly combined. Once combined, wrap the mixture on the the root end of the lemongrass stalks. For best results, grill the satays over charcoal. Make sure the grill is hot and oil the grill slightly to prevent the satays from sticking. Let one side cook before you turn the satays to ensure that they do not stick to the grill. Once you get consistent golden color on all sides, the satays are done (approx. 6 minutes). Place on a plate and service with peanut sauce and garnish with fried shallots.