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Balinese Fish Mousse Sates / Sate' Lilit |
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Serves: 2 INDONESIAAdvance Preparation: 2 hours for chilling the mousse Special Equipment: 24 stalks fresh lemongrass, each trimmed to 6 inched long (see notes), or 24 popsicle sticks, soaked for 1 hour in cold water to cover and drained Saté lilit rank among the most exquisite of Indonesia’s satés. Their birthplace is Bali, where they are used in and served at religious festivals. To make them, delicate mousse is flavored with explosively aromatic spices, then enriched with coconut milk and grilled on fragrant lemongrass stalks. The mousse can be made of fish, shrimp, chicken, duck, and even turtle. Even if you can’t find a few of the special ingredients, you can still prepare saté lilit. Kaffir lime leaves, electrifying with their perfumed lime flavor, can be found fresh or frozen at Asian markets, but if none is available, a little grated lime zest will work. Shrimp paste (trassi) is a strong-smelling seasoning made from pickled shrimp. Substitutes include Asian fish sauce or anchovy paste. Don’t be frightened by the long list of ingredients. These satés are easy to make and aren’t as time consuming as they seem. The results are truly dazzling. FOR THE SPICE PASTE: 4 shallots, large, sliced 4 macadamia nuts 3 cloves garlic, sliced 1 to 3 serrano chile, or Thai, sliced 1 piece galangal, (1 inch) or fresh ginger, peeled and sliced 2 teaspoons coriander, ground 1/2 teaspoon black pepper, freshly ground 1/2 teaspoon turmeric, ground 1 teaspoon shrimp paste or anchovy paste, or 1 tablespoon Asian fish sauce 1/2 teaspoon salt 1 1/2 tablespoons vegetable oil FOR THE FISH MOUSSE: 12 ounces white fish, firm fillets, such as snapper, mahimahi, bass or catfish 8 ounces shrimp, peeled, and deveined 1/4 cup coconut, canned 1 egg white, large 1 tablespoon lime juice, fresh, or more to taste 2 limes leaves, kaffir, cut into hair-thin slivers, or 1/2 teaspoon grated lime zest 4 teaspoons sugar, palm, or firmly packed light brown sugar Salt, to taste (optional) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Prepare the spice paste. Combine the shallots, macadamia nuts, garlic, chile, galangal, coriander, pepper, turmeric, shrimp paste or anchovy paste (see Notes), and salt in a food processor and process to a smooth paste. Heat the oil in a small, heavy skillet over medium heat. Add the spice paste and sauté until dark and fragrant, 5 to 10 minutes, stirring constantly. Remove from the heat and transfer to a small bowl to cool. 2. Prepare the fish mousse. Combine the fish and shrimp in the food processor and process to a smooth purée. Add the cooled spice paste, coconut milk, egg white, 1 tablespoon lime juice, kaffir lime leaves, and sugar and process until thoroughly blended. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding lime juice and salt to the remaining mixture as necessary; it should be highly seasoned. Refrigerate the mixture, covered, for 2 hours. 3. Divide the mousse mixture into 24 equal portions. Lightly wet your hands with cold water, then take each portion of mousse mixture and mold it around the bulbous part of a lemongrass stalk to make a sausage shape about 3 inches long; place the satés as they are finished on a baking sheet lined with plastic wrap. Cover with more plastic wrap and refrigerate until ready to cook, up to 6 hours. 4. Preheat the grill to high. 5. When ready to cook, oil the grill grate. Arrange the satés on the oiled grate and grill until nicely browned on the outside and cooked through, 3 to 4 minutes per side. If the fish mixture sticks to the grate, use a long spatula to help turn the satés. 6. Using the spatula, carefully transfer the satés to serving plates or a platter. Serve immediately. Serves 4 to 6 as an appetizer, 2 as an entrée Notes: If you can buy large lemongrass stalks (about 12 inches long with bases 1/2 inch in diameter), the tops may be thick enough to use as skewers; then, because you’ll be cutting the stalks crosswise in half, you’ll need only 12 stalks. If using fish sauce, add it to the mousse mixture along with the spice paste in step 2. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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