So popular from our recent Chef’s Table at our Guildford showroom the Miele chef’s have given team Roundhouse the recipes for us all to try at home. Great as a starter or a side accompaniment to the main event this dish is fresh, packed full of flavour, easy to make and above all absolutely delicious!

Ingredients  

Serves 4-6

300g white firm fish, skinless and pin-boned

150g tiger prawns, peeled and deveined

3tbsp. grated creamed coconut

15g palm sugar

5 kaffir lime leaves, thinly sliced

1tbsp. fish sauce

For the spice paste:

1 vine-ripened tomato, chopped

25g ginger, chopped

15g fresh turmeric, grated or 1 tsp ground turmeric

4 red chillies, deseeded and chopped

2 shallots, chopped

5 candlenuts or macadamia nuts

2 lemongrass stalks, white part only, finely chopped

2tsp ground coriander

1tsp shrimp paste

1/2tsp black pepper

2tbsp tamarind pulp

3tbsp vegetable oil

Crunchy salad leaves, to serve

Lime wedges, to serve

Method:

1. For the spice paste, process everything but the oil in a food processor or blender until a fine paste forms, adding a little water if necessary.  Heat up the oil in a frying pan and add the paste, stir-frying until fragrant and golden (6-7 minutes). Allow to cool.
2. Preheat your oven using Fan Grill 225°.
3. Process the fish and prawns in a food processor until just blended, then transfer into a bowl and combine with the spice paste, coconut, shredded leaves and fish sauce. To test the flavour, fry a little mixture in oil until cooked through and adjust the seasoning if required.
4. Mould heaped tablespoons of the mixture and place on the anti-splash guard over the universal tray.
5. Place the tray with the satay on the shelf position 5 in the oven and cook for 5 minutes.
6. Allow to cool slightly and serve on a platter with the lettuce leaves and lime wedges.