mackarel and shrimp sate lilit & fish cakes

I know…the list of ingredients is kind of long. While you can get away with omitting one or two here and there, each one adds its own unique layer of flavor to this wonderful sate mixture. Do try to include all that are obtainable in your neck of the woods!

Mackarel and Shrimp Sate Lilit & Fish Cakes
By: Mia Cee || Resting Hungry Face

3 tablespoons coconut or avocado oil
1 stalk lemongrass, ends trimmed and outer layers removed, smashed with the side of a knife
5 macadamia nuts
2 fresh kaffir limes leaves or 4 dried lime leaves or zest of 1 lime
10 grams / .35 ounces galangal
5 dried chilis
1 teaspoon turmeric powder
1/2 teaspoon coriander powder
12 grams / .42 ounces shallots
3 cloves garlic
2 fresh curry leaves or 4 dried curry leaves
2 teaspoons tamarind concentrate
1/2 teaspoon shrimp paste
1 teaspoon honey

200 grams / 7 ounces skinned and deboned mackarel
100 grams / 3.5 ounces cleaned and deveined shrimp
2 tablespoons coconut milk
1/4 cup desiccated coconut

cashew satay sauce and hot sauce to serve

Prep: soak dried chilis and any dried leaves in water for an hour.
1. Blend the first group of ingredients, from the oil to the honey, until it’s mostly smooth but a little chunky.
2. Saute over medium heat for 5 minutes until most of the liquid is gone.
3. Mix in the coconut milk. Taste and adjust. Set aside.
4. Process the mackarel and shrimp until your food processor is rocking and you have a smooth paste. Add to the seasonings and mix until uniform. You can scoop a little bit out and fry or microwave it to see how it tastes and adjust if necessary.
5. Add the desiccated coconut and mix until uniform.
6a. Scoop out about 1/4 cup of the mixture and wrap around lemongrass stalks, sugarcane stalks or skewers. You can also shape the mixture first and then insert the lemongrass/sugarcane stalk or skewer. Flatten slightly. You’re going for more of a surfboard shape than a corndog.
6b. Alternatively, you can form the mixture into mini-patties for fish cakes.
7. Grill or pan-fry over medium heat about 60-75 seconds per side or until internal temperature reaches 145 degrees.
8. Serve with cashew satay sauce and hot sauce.

** If the mixture is too dry and crumbly to hold its shape, add more oil by the teaspoon until you achieve the right consistency.
** For Whole30, reduce turmeric to 1/2 teaspoon and omit honey.

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