Indonesian fish saté

4 persons | Kamado, Fish and shellfish | Fish | Appetizer

Prep time

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 150 °C. For this recipe, work with direct heat. Place the pro set in the Kamado. Then place the Teppanyaki plate in the top of the Kamado. Now let the Kamado heat up further to 200 °C.

Preparation

• Peel the prawns, then grind the cod and prawns into a paste. Do this with a food processor or a sharp knife. Add the ground fish to a bowl. 
   
• Now finely chop the chilli and grate the garlic and ginger. Mix the cod, prawns, chilli, 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 lemongrass stalks. Add a dash of oil if it is too dry and does not stick to the lemongrass. Add a little coconut if the paste is too wet. 
   
• Finally, grill the satay for about 5 minutes until cooked on the teppanyaki plate. Top the satay with the chopped chilli, coconut rind and a little bit of lime juice.

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