Ingredients :

• 500g mackerel meat, finely ground (me: pounded)
• 100g grated coconut
• 2 tbsp brown sugar Salt, to taste

Ground spices:

• 6 shallots
• 3 cloves of garlic
• 2 cm ginger
• 2 cm galangal
• 1 cm turmeric
• 1/2 tbsp pepper
• 1/2 tbsp coriander

How to make:

• 1. Mix the ground fish with the ground spices.
• 2. Add the grated brown sugar and salt.
• 3. Add grated coconut, mix well.
• 4. Prepare the cleaned lemongrass stalks. Wrap the satay mixture around the lemongrass stalks.
• 5. Bake back and forth on grill until cooked over low heat.
• 6. Serve with sambal matah. (The result is 20 skewers)