300g firm-fleshed fish, cut into small cubes
2 red birds eye chillies, chopped
1 spring onion, chopped
1 clove garlic, pounded
3cm ginger, pounded
1/2 cup raw peanuts in shell
OR peanut butter
4 tbls grated coconut
2 tbls kecap manis
1 tps cardamom powder
juice of 1 orange
Soak 8 to 10 wooden sate sticks in water.
Fry peanuts until golden and grind finely in mortar and pestle.
Fry chilli, garlic, ginger and spring onion until golden.
Add peanut paste (OR peanut butter) and mix well.
Add coconut, kecap manis, cardamom, orange juice and
enough water to achieve desired consistency. Recipe from Mark, chef at
Thead fish onto sate sticks and grill or barbeque. Hotel Maulana – Bandaneira
Serve with peanut sauce, rice and sambal acar.