Balinese Fish Mousse Sates Sate Lilit Food

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.