Preparation:
Mince fish fillet very finely in a food processor or
with a chopper. Add all other ingredients and mix well.
Mould a heaped tablespoon full of this mixture around
a wooden skewer or over trimmed stalks of lemon grass
and grill over charcoal until golden brown.
Important:
It is extremely important to use only the freshest of
fish. This recipe will not work with frozen fish as
the mousse will get to watery and will not stick on
the bamboo skewer or lemongrass. This is also a terrific
way to use the trimmings from filleting fish or left
over fish, or when using secondary quality fish which
is often dry and not very pleasant in appearance, such
as bonito tuna or other cheap seafood.
For an even better taste:
Replace ½ of the minced fish fillet with ½
minced prawns, which will further improve the delicious
taste of this very unique sate.
Instead of seafood:
If you rather prepare this dish with meat then minced
chicken, pork, or duck can be used. For the preparation
follow the directions above and replace the respective
spice pasts. EG. Chicken spice paste for chicken, basic
spice paste for duck and pork. Additional add 2 tbsp
of fried shallots and 1 tbsp of fried garlic to the
minced meat.
See you there for a feast of flavours from
the Balinese kitchen
With best personal regards,
Heinz and The Teams
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