Cooking Corner

Chef Heinz von Holzen has prepared numerous recipes of Balinese Cuisine. .As a professional chef with experience in a variety of famous hotels, Holzen has developed Bali's food and helped it "go international". He creates the dishes to be acceptable to European palettes without masking their original essence, and ensures that all food complies with international health standards. In Bali, Holzen runs 'Bumbu Bali' restaurant in Tanjung Benoa and offers cooking classes. Holzen is also a volunteer active in saving turtles on the island.

This time, Holzen would like to share the recipe for the famous SATE LILIT (Minced Seafood Satay) with you. Have fun sizzling and selamat makan (bon appetit)!

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SATE LILIT (Minced Seafood Satay)

This probably the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back more.

INGREDIENTS:

600g skinned boneless snapper fillet

1 cup freshly grated coconut or

1-½ 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

PREPARATIONS:

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.