Fish Mousse Grilled On Lemon Grass (Sate Lilit) Recipe

Name: Fish Mousse Grilled On Lemon Grass (Sate Lilit)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 shallots, peeled and sliced (1/2 cup); 3 cloves garlic, peeled and sliced; 1 to 2 Thai or Serrano chilies, sliced; 2 teaspoons minced fresh ginger; 1/2 teaspoon powdered turmeric; 5 macadamia nuts; 2 teaspoons ground coriander; 1/2 teaspoon black pepper; 1 teaspoon shrimp paste or anchovy paste or 1 tablespoon Asian fish sauce; 1/2 teaspoon salt, or to taste; 1 1/2 tablespoons vegetable oil; 12 ounces firm, fresh boneless white fish fillets, like snapper, mahi-mahi, bass or catfish; 1/2 pound shrimp, peeled and deveined; 1/4 cup coconut milk; 1 tablespoon fresh lime juice, or to taste; 2 kaffir lime leaves, cut into thin slivers (or 1/2 teaspoon grated lime zest); 4 teaspoons light brown sugar; 24 stalks lemon grass, leaves and roots trimmed off, each about 7 inches long

Servings: persons

2 to 3 shallots, peeled and sliced (1/2 cup)
3 cloves garlic, peeled and sliced
1 to 2 Thai or Serrano chilies, sliced
2 teaspoons minced fresh ginger
1/2 teaspoon powdered turmeric
5 macadamia nuts
2 teaspoons ground coriander
1/2 teaspoon black pepper
1 teaspoon shrimp paste or anchovy paste or 1 tablespoon Asian fish sauce
1/2 teaspoon salt, or to taste
1 1/2 tablespoons vegetable oil
12 ounces firm, fresh boneless white fish fillets, like snapper, mahi-mahi, bass or catfish
1/2 pound shrimp, peeled and deveined
1/4 cup coconut milk
1 tablespoon fresh lime juice, or to taste
2 kaffir lime leaves, cut into thin slivers (or 1/2 teaspoon grated lime zest)
4 teaspoons light brown sugar
24 stalks lemon grass, leaves and roots trimmed off, each about 7 inches long

1
Prepare spice paste.
2
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.
3
Heat oil in a wok.
4
Stir-fry mixture over medium heat until dark and fragrant, 6 to 8 minutes.
5
Transfer to a bowl, and let cool.
6
Prepare fish mousse.
7
Puree fish and shrimp in food processor.
8
Add spice paste, and puree.
9
Work in coconut milk, lime juice, kaffir lime leaves and sugar.
10
Taste mixture for seasoning, adding salt or lime juice to taste.
11
It should be highly seasoned.
12
Chill mixture for 2 hours.
13
Lightly wet your hands.
14
Take about 3 tablespoons mousse mixture in one hand, and mold it onto bulbous part of lemon grass stalk about 3 inches long).
15
Repeat with remaining stalks.
16
Place finished sates on a plate lined with plastic wrap.
17
Cover with more plastic wrap.
18
Preheat grill to high.
19
Brush and oil grate.
20
Grill sates until mousse is nicely browned and cooked through, 3 to 4 minutes a side.
21
If fish mixture sticks to grate, use a metal spatula to turn sates.
22
Serve at once.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 to 3 shallots, peeled and sliced (1/2 cup), 3 cloves garlic, peeled and sliced, 1 to 2 Thai or Serrano chilies, sliced, 2 teaspoons minced fresh ginger, and more.

Yes, Fish Mousse Grilled On Lemon Grass (Sate Lilit) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Mousse Grilled On Lemon Grass (Sate Lilit)

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