Fish Mousse Grilled On Lemon Grass (Sate Lilit)
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 appetizer servings, 2 to 3 main course servings
- 2 to 3shallots, peeled and sliced (½ cup)
- 3cloves garlic, peeled and sliced
- 1 to 2Thai or Serrano chilies, sliced
- 2teaspoons minced fresh ginger
- ½teaspoon powdered turmeric
- 5macadamia nuts
- 2teaspoons ground coriander
- ½teaspoon black pepper
- 1teaspoon shrimp paste or anchovy paste or 1 tablespoon Asian fish sauce
- ½teaspoon salt, or to taste
- 1½tablespoons vegetable oil
- 12ounces firm, fresh boneless white fish fillets, like snapper, mahi-mahi, bass or catfish
- ½pound shrimp, peeled and deveined
- ¼cup coconut milk
- 1tablespoon fresh lime juice, or to taste
- 2kaffir lime leaves, cut into thin slivers (or ½ teaspoon grated lime zest)
- 4teaspoons light brown sugar
- 24stalks lemon grass, leaves and roots trimmed off, each about 7 inches long
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
479 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 75 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare spice paste. In a food processor finely grind shallots, garlic, chilies, ginger, turmeric, macadamia nuts, coriander, pepper, shrimp or anchovy paste (if using fish sauce, add it in Step 2) and salt. Heat oil in a wok. Stir-fry mixture over medium heat until dark and fragrant, 6 to 8 minutes. Transfer to a bowl, and let cool.
- Step 2
Prepare fish mousse. Puree fish and shrimp in food processor. Add spice paste, and puree. Work in coconut milk, lime juice, kaffir lime leaves and sugar. Taste mixture for seasoning, adding salt or lime juice to taste. It should be highly seasoned. Chill mixture for 2 hours.
- Step 3
Lightly wet your hands. Take about 3 tablespoons mousse mixture in one hand, and mold it onto bulbous part of lemon grass stalk about 3 inches long). Repeat with remaining stalks. Place finished sates on a plate lined with plastic wrap. Cover with more plastic wrap.
- Step 4
Preheat grill to high. Brush and oil grate. Grill sates until mousse is nicely browned and cooked through, 3 to 4 minutes a side. If fish mixture sticks to grate, use a metal spatula to turn sates. Serve at once.
Private Notes
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Cooking Notes
Joy
Use galangal, not ginger
Joy
Use galangal, not ginger
Private notes are only visible to you.
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