Prepare all spices. Put in the food processor together with 70 ml oil until become a smooth paste
Heat the pan, fry the spice paste, add bay leaf, sliced lime leaves, and fry until fragrant
Separate the fish meat from any skin or bones. Put in food processor and pulse until smooth
Mix the fish paste with spices paste, add tamarind paste, finely chopped lemongrass (1 stalk), salt, brown sugar, pepper, fresh grated coconut. Mix well. If you use, desiccated coconut, please dehydrate it first with some water/coconut milk.
Using plastic gloves, wrap the fish to lemongrass stick. Pound the lemongrass first to release the smell
Grill the satay until brownish in colour. I use Happycall pan.
Serve with hot steamed rice and sambal matah (recipe can be found in my cookpad)
