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1
Prepare the Lemongrass Skewers
10 Mins
No heat — room temperature, about 20°C (68°F)
Trim the tops off the 12 lemongrass stalks and peel away the tough outer layers until you reach the pale, flexible core. Cut them to about 20 cm long, then pound the thick root ends flat with the side of a knife or a rolling pin — the flattened end grips the mince and stops it sliding off on the grill.
If a stalk feels thin or woody, set it aside for the paste and use a thicker one; a snapped skewer on a hot grill is a mess.
Done when: Stalks trimmed to even lengths, root ends flattened and flexible.
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2
Blend the Spice Paste
10 Mins
No heat — room temperature, about 20°C (68°F)
Put the shallots, garlic, red chillies, galangal, turmeric, coriander, toasted candlenuts, toasted shrimp paste, palm sugar and lime juice into a small blender or mortar. Blend or pound to a fairly smooth paste, stopping to scrape the sides down twice. It does not need to be silky — a little texture is fine.
Toast the candlenuts and shrimp paste first: 2 minutes in a dry pan until fragrant. Raw candlenuts taste flat, and untoasted shrimp paste smells harsh.
Done when: A thick, golden-orange paste that smells warm and citrusy.
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3
Mix and Mould the Fish
15 Mins
No heat — room temperature, about 20°C (68°F)
Pulse the fish in a food processor until just minced — stop while it still has a little texture, not a smooth paste. Tip into a bowl with the spice paste, grated coconut, coconut milk, finely sliced lemongrass and salt, and mix with your hands until sticky and even. Fry a teaspoon of the mixture, taste, and adjust the salt. Divide into 12 portions and mould each one firmly around the flattened end of a lemongrass stalk, pressing it into a neat oval about 7 cm long.
Wet hands stop the mince sticking to your fingers. Press firmly — air pockets make the satay fall apart on the grill.
Done when: Twelve firm ovals clinging tightly to their stalks, with no cracks or loose ends.
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4
Grill the Satay
12 Mins
Medium-high heat, about 200°C (400°F)
Brush the grill or a griddle pan with oil and heat it until hot. Lay the skewers on the grill and cook for 10–12 minutes, turning every 3 minutes and brushing lightly with oil, until the fish is golden all over with charred edges. The centre must reach 63°C (145°F) — cut one open to check: the flesh should be opaque white all the way through, with no translucent centre.
Do not move the skewers for the first 3 minutes; the fish needs that time to set and release cleanly from the grill.
Done when: Golden-brown with charred edges, firm to the touch, and opaque white inside at 63°C (145°F).
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5
Rest and Serve
3 Mins
No heat — room temperature, about 20°C (68°F)
Lift the skewers onto a warm plate and let them rest for 2 minutes — the juices settle and the mince firms up. Serve three skewers per person with steamed rice and sambal matah on the side.
Serve the skewers standing up in a small glass or laid across the rice so the lemongrass stays visible — it is half the charm of the dish.
Done when: Hot skewers, juices settled, ready to eat.
auto_awesome Finishing Touches & Plating
Slide the skewers onto a warm plate with steamed rice and a spoonful of sambal matah — raw shallot, chilli and lemongrass with lime. Eat while the fish is hot and the lemongrass is still fragrant.
Indonesia
35m
