Ingredients

• 600 gr skinned boneless snapper fillet
• 1 cup freshly grated coconut or
• 1½ cups moistened desiccated coconut
• ½ cup seafood spice paste
• 5 fragrant lime leaves, chopped
• 1 tsp black peppercorns, finely crushed
• 1 tsp salt
• 3-5 bird’s eye chilies, very finely chopped
• 2 tbsp palm sugar
• Lemon grass or satay skewers

Preparation

1. Mince fish fillet very finely in a food processor or with a chopper.
2. Add all other ingredients & mix well.
3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.

Note: This recipe won’t work with frozen fish.