From Sandi's Recipe File - Balinese Fish Satays on Lemon Grass Stalks

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"From Sandi's Recipe File"

Balinese Fish Satays on Lemon Grass Stalks

Recipe Source:
Summer 2001 Issue of
Homemaker's Magazine

Appetizers & Snacks

Recipe File

Serving Size: Makes about 2 dozen satays

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Balinese Fish Satays on Lemon Grass Stalks

Amount	Ingredient
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.
Per Serving: 50 calories; 6 g protein; 2 g fat; 5 g carbohydrates.

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