Indonesian fish saté

4 persons | Fish and shellfish | Fish | Appetizer

Preparation

Light a medium amount of charcoal and heat your YAKINIKU® to 150 °C and place the pro set in the Kamado. Then place the teppanyaki plate on the highest level in the multilevel lift. Now let the Kamado heat up to 200°C.

Meanwhile, peel the shrimps. Then grind the cod and shrimps into a paste in a food processor or with your knife. Add the paste obtained to a bowl. Now chop the chili pepper and grate the garlic and ginger. Mix the cod, shrimp, chili pepper, garlic, ginger, soy sauce, Fish herbs, grated coconut and sugar into a sticky paste. Add a little oil and lime juice to finish.   

Knead the fish mixture around the stalks of lemongrass. Add a dash of oil if it is too dry and not sticking to the lemongrass. Add a little coconut if the paste is too wet. Finally, grill the satay for about 5 minutes on the teppanyaki plate. Top the satay with finely chopped chili pepper and a little lime juice.

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