Fish Satay Balinese Recipe (Sate Lilit) | Saveur

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)