Balinese Fish Satays on Lemon Grass Stalks
INGREDIENTS:
17 lemon grass stalks
4 shallots or 1 small onion, chopped
3 cloves garlic, chopped
2 T. vegetable oil
1 t. brown sugar
1 t. minced gingerroot
2 T. lime juice
1/2 t. cinnamon
1/4 t. nutmeg
Pinch cloves
1 fresh, frozen or dried kaffir* lime leaf
3/4 t. salt
3/4 t. pepper
1 cup fresh bread crumbs
1 1/2 pounds fresh cod or monkfish fillet
2 green onions, finely chopped
1 egg white, beaten
SUPPLIES:
Blender or food processor
Measuring spoon
Pot
Baking sheet
INSTRUCTIONS:
Peel one lemon grass stalk until you reach the tender inner stalk and chop
Mince any tough parts near the top
Combine lemon grass with shallots, garlic, vegetable oil, brown sugar, gingerroot, lime juice, cinnamon, nutmeg,
cloves, and lime leaf (if using dried, rehydrate in a tablespoon of boiling water) in a blender
Blend until almost smooth
Transfer to a small saucepan and bring to a boil
Reduce heat to medium and simmer for 3 to 4 minutes, stirring often
Cool to room temperature
Stir in bread crumbs
Chop the fish very finely using a sharp knife
Mix with green onions, egg and lemon grass mixture until well combinedTightly cover and refrigerate for 1 hour or
overnight.
Cut remaining lemon grass stalks into 6 inch lengths and peel using a vegetable peeler into a spear shape
Spoon about 2 tablespoons of the fish mixture into your hand and shape into a ball
Press around a stalk of lemon grass so that it looks like and elongated football
Cover and refrigerated for up to 12 hours
Preheat the broiler to high
Lightly grease a nonstick baking sheet and place satays on top
Cook, turning once, for 7 to 8 minutes or until browned
Makes about 2 dozen satays
