Combine the
chili, garlic, spring onion, ginger, coriander, macadamia nuts and lemon
grass in a food processor. Process until mixture becomes a smooth paste.
Heat the oil in a pan and cook over medium heat for 4 minutes or until
golden brown. Allow to cool. Process the fish in a food processor until
very finely minced. Add the cooked paste, soy sauce, salt and pepper and
process to blend together. Refrigerate until chilled through (about 60
minutes). Mould heaped tablespoons of the mixture around wooden skewers.
Cook under a preheated hot grill for 3 minutes on each side or until
golden brown. Serve hot with satay sauce.
