SATE LILIT TYPICAL OF BALI ISLAND

SATE LILIT TYPICAL OF BALI ISLAND

THE INGREDIENTS

• 3 shallots, peeled and sliced (1/2 cups)
• 3 cloves garlic, peeled and sliced
• 2 Thai chili or Serrano, sliced
• 2 teaspoons chopped fresh ginger
• 1/2 teaspoons turmeric powder
• 5 Macadamia Nuts
• 2 teaspoons coriander
• 1/2 teaspoons black pepper
• 1 teaspoon shrimp paste or anchovy pasta or 1 tablespoon of Asian fish sauce
• 1/2 teaspoons salt, or taste
• 1 1/2 tablespoons vegetable oil
• 12 ounce fresh white fish fillet without bones, such as snapper, mahi-mahi, bass or catfish
• 1/2 pounds of shrimp, peeled and distributed
• 1/4 Cups coconut milk
• 1 tablespoon fresh lime juice, or taste
• 2 leaves lime juice, cut into thin strips (or 1/2 teaspoons of lime peel)
• 4 teaspoons pink sugar
• 24 stalk lemongrass, leaves and roots trimmed, each about 7 inches in length

Preparation

• Prepare seasoning paste. In food processors, milled finely onion, garlic, chili, ginger, turmeric, macadamia nuts, coriander, pepper, shrimp or anchovy pasta (if using fish sauce, add in step 2) and salt. Heat oil in a frying pan. Stir this mixture over medium heat until dark and fragrant, 6 to 8 minutes. Move to the bowl, and let it cool.

• Prepare the fish mousse. Puree fish and shrimp in a food processor. Add seasoning paste, and puree. Works in coconut milk, lime juice, citrus leaves and sugar. Taste the seasoning mixture, add salt or lime juice to taste. It should be very experienced. Chill the mixture for 2 hours.

• Moisten your hands lightly. Take about 3 tablespoons mixed mousse in one hand, and print into a rounded part of the lemongrass stalk about 3 inches long). Repeat with the rest of the trunk. Place the satay so on a plate lined with plastic wrap. Cover with more plastic wrap.

• Heat the grill until high. Brush and grate oil. Bake a sate until the mousse is tanned and ripe for 3 to 4 minutes. If the fish mixture sticks in the grated, use a metal spatula to change the satay. Serve at once.

NUTRITION INFORMATION

Nutritional analysis per serving (8 servings)

475 calories; 11 grams of fat; 3 grams of saturated fats; 0 grams of trans fats; 4 grams of monounsaturated fats; 2 grams of polyunsaturated fats; 20 grams of carbohydrates; 1 gram of dietary fiber; 2 grams of sugar; 73 grams of protein; 525 milligrams of sodium;