Balinese Fish Mousse Sates Sate Lilit Recipes

BALI SATE LILIT (SATAY)

Steps:

• Put all the ingredients in a large stainless steel bowl. Mix everything well until sticky.
• Divide the mixture into 6 ping pong ball sized meatballs.
• Take one meatball and 1 satay stick. Wrap and twist the meat from the top down. Repeat for all meatballs.
• Heat some oil on a pan (or use a grill to be more authentic) and cook the skewers until lightly browned on the outside.

FISH MOUSSE GRILLED ON LEMON GRASS (SATE LILIT)

Steps:

• Prepare spice paste. In a food processor finely grind shallots, garlic, chilies, ginger, turmeric, macadamia nuts, coriander, pepper, shrimp or anchovy paste (if using fish sauce, add it in Step 2) and salt. Heat oil in a wok. Stir-fry mixture over medium heat until dark and fragrant, 6 to 8 minutes. Transfer to a bowl, and let cool.
• Prepare fish mousse. Puree fish and shrimp in food processor. Add spice paste, and puree. Work in coconut milk, lime juice, kaffir lime leaves and sugar. Taste mixture for seasoning, adding salt or lime juice to taste. It should be highly seasoned. Chill mixture for 2 hours.
• Lightly wet your hands. Take about 3 tablespoons mousse mixture in one hand, and mold it onto bulbous part of lemon grass stalk about 3 inches long). Repeat with remaining stalks. Place finished sates on a plate lined with plastic wrap. Cover with more plastic wrap.
• Preheat grill to high. Brush and oil grate. Grill sates until mousse is nicely browned and cooked through, 3 to 4 minutes a side. If fish mixture sticks to grate, use a metal spatula to turn sates. Serve at once.

BALINESE FISH MOUSSE SATES / SATE' LILIT

Steps:

• 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 entréeNotes: 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.