Minced fish on lemongrass

Minced fish on lemongrass

By
From
Under the Walnut Tree
Makes
6
Photographer
Fanny Bergenström

Try these tasty fish skewers with a hint of lime, chilli and kaffir lime. The recipe may seem complicated but it’s not, once you get started. If you prefer, you can shape the mince into patties and either barbecue or fry them in a bit of oil.

Ingredients

Quantity Ingredient
400g firm white fresh fish fillets
2 shallots, finely chopped
1 fresh red chilli, finely chopped
2-3 tablespoons fresh coriander leaves, chopped
2 kaffir lime leaves, finely chopped
1 tablespoon fish sauce
1/2 lime, juiced
1 tablespoon caster sugar
2 tablespoons plain flour
1/2 teaspoon salt
1 egg white
6 lemongrass stalks

Method

  1. Cut the fish into very small pieces, or pulse very briefly (or it will become tough) in a food processor. Place the minced fish in a bowl and add the shallots, chilli, coriander, lime leaves, fish sauce, lime juice, sugar, flour and salt. Stir gently until combined.
  2. In another bowl, lightly beat the egg white and carefully fold it into the minced fish. Shape the mince into 6 balls (or flat patties), transfer them to a plate, then cover and refrigerate for a couple of hours.
  3. Take the fish balls out just before grilling, then press the balls around the lemongrass stalks, reshaping the fish mince into oblong patties. Barbecue the skewers for a few minutes on each side and serve them straight away.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again