Fish Satay Balinese Recipe (Sate Lilit)

Name: Fish Satay Balinese Recipe (Sate Lilit)
Ingredients: 4 medium-hot red chiles (such as Cayenne, jwala, Holland red fingers, or Fresno), stemmed and coarsely chopped (½ cup); 1 medium shallot, coarsely chopped (¼ cup); 6 candlenuts; One 1-in. piece of ginger, coarsely chopped (2 Tbsp.); 3 medium garlic cloves, peeled; 2 grape tomatoes, coarsely chopped (¼ cup.); ¾ tsp. kosher salt; 1 tbsp. canola oil; 1 tbsp. fresh lime juice; 8 medium makrut lime leaves, vein removed and finely chopped (1 Tbsp.); 10-12 thick stalks of lemongrass; 14 oz. fresh raw mackerel, skin removed; 1 cup fried shallots; ¾ cups (1¾ oz) unsweetened, dried, finely grated coconut; ¼ cups plus 1 Tbsp. coconut milk; ½ tsp. kosher salt; 1-2 tbsp. cornstarch (optional); 2 tbsp. coconut or sunflower oil, plus more for brushing; Sambal, for serving (optional)

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This classic Indonesian fish satay is flavored with a fragrant red chile paste then formed around stalks of lemongrass before grilling.

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Ingredients

4 medium-hot red chiles (such as Cayenne, jwala, Holland red fingers, or Fresno), stemmed and coarsely chopped (½ cup)
1 medium shallot, coarsely chopped (¼ cup)
6 candlenuts
One 1-in. piece of ginger, coarsely chopped (2 Tbsp.)
3 medium garlic cloves, peeled
2 grape tomatoes, coarsely chopped (¼ cup.)
¾ tsp. kosher salt
1 tbsp. canola oil
1 tbsp. fresh lime juice
8 medium makrut lime leaves, vein removed and finely chopped (1 Tbsp.)
10-12 thick stalks of lemongrass
14 oz. fresh raw mackerel, skin removed
1 cup fried shallots
¾ cups (1¾ oz) unsweetened, dried, finely grated coconut
¼ cups plus 1 Tbsp. coconut milk
½ tsp. kosher salt
1-2 tbsp. cornstarch (optional)
2 tbsp. coconut or sunflower oil, plus more for brushing
Sambal, for serving (optional)