17 lemon grass stalks
4 shallots or 1 small onion, chopped
3 cloves garlic, chopped
2 tablespoons vegetable oil
1 teaspoon brown sugar
1 teaspoon minced gingerroot
2 tablespoons lime juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch cloves
1 fresh, frozen or dried kaffir* lime leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1 cup fresh bread crumbs
1 1/2 pounds fresh cod or monkfish fillet
2 green onions, finely chopped
1 egg white, beaten

Preparation 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 or food processor. 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 combined. Tightly 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. May be made to this point, covered 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.

*Glossy, dark-green kaffir lime leaves have a unique flora-citrus aroma and can be found in Asian markets.