Sate Lilit (Grilled Minced Fish Skewers)
Georgeanne Brennan is the author of more than 30 cookbooks and gardening books and has written extensively about Provence and France.
- Servings 4
Ingredients
- 30 ml (2 tablespoons) vegetable oil, or as needed
- 5 shallots, coarsely chopped
- 5 cloves garlic, chopped
- 5 small red chilies, stemmed and seeded, or to taste
- 5 cm (2 inches) fresh ginger, peeled and finely chopped
- 5cm (2 inches) fresh turmeric or 1 teaspoon dried ground turmeric
- 15 ml (1 tablespoon) coriander seeds
- 10 cm (4-inch) piece of lemongrass, tender base only, thinly sliced
- 500 grams (1 pound) mackerel fillets or any white fish fillets
- 112 grams (4 ounces) grated fresh coconut
- 118 ml (½ cup) coconut milk
- Twenty 15 cm (6 inch) pieces of whole lemongrass stalks
Preparation
1. Preheat a medium-hot grill; alternatively, this dish may be prepared using a ridged pan or skillet.
2. In a large skillet over medium-low heat, heat 30 ml (2 tablespoons) oil and add the shallots, garlic, red chilies, ginger, turmeric, coriander seeds and sliced lemongrass. Saute until tender, about 3 minutes. Transfer to a food processor and process until pureed.
3. Add the fish, coconut, and coconut milk. Pulse to make a coarse paste. Transfer the paste to a bowl or work surface, and divide into four mounds.
4. Divide each mound into five portions. Pick up a portion and mold it into a thick sausage shape around one end of a lemongrass stalk. Repeat to make a total of twenty pieces.
5. Grill the sate lilit, turning as needed, until light brown and opaque in the center. If using a grill pan or skillet, oil the pan and preheat until hot before adding the skewers.
Georgeanne Brennan
Georgeanne Brennan is the author of more than 30 cookbooks and gardening books, and is the recipient of both a James Beard Award and of an International Association of Culinary Professionals Award. She has written extensively about Provence and France where she has had a home since 1970, where she raised goats and made goats milk cheese, an adventure which she wrote about in her food memoir, A Pig in Provence. She has founded a product line, La Vie Rustic and has published La Vie Rustic – Cooking and Living in the French Style (Weldon-Owens 2017). She lives in Northern California, USA.
Courtesy photo
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