Best Fish Mousse Grilled On Lemon Grass Sate Lilit Recipes

GRILLED FISH WITH CITRUS

Steps:

• Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

SATE LILIT (BALINESE FISH SATAY)

Steps:

• Make the bumbu: To a blender, add the chiles, shallot, candlenuts, ginger, garlic, tomatoes, and salt and blend to a fine paste.
• In a medium skillet over medium heat, heat the oil, then add the chile mixture and cook, stirring frequently, until most of the moisture has evaporated and the paste is dry but not yet beginning to brown, about 10 minutes. Remove from heat and set aside to cool to room temperature. Stir in the lime juice and leaves.
• In a food processor, pulse the mackerel until just minced. Transfer to a medium bowl, then add the reserved spice paste, the fried shallots, grated coconut, coconut milk, and salt. Stir well to combine; if the mixture seems very wet, stir in the cornstarch. Transfer to the fridge to chill for one hour.
• Meanwhile, preheat a charcoal, gass, or electric grill to cook over high heat.
• When ready to grill, retrieve the fish mixture from the fridge and divide into 16 ping pong-sized balls. Flatten each ball into a patty, then wrap around the root ends of the lemongrass stalks, packing the mixture in oblong shape, about 2½ inches long, two per stalk.
• Brush the satay lilit lightly with coconut or sunflower oil, then transfer to the grill and cook on one side without moving until the fish creates a crust, about 2 minutes. Turn and continue cooking on all 4 sides, about 2 minutes per side.
• Serve hot, with sambal on the side, if desired.

FRESH LEMON MOUSSE

Steps:

• In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
• Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

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.

CHAR GRILLED LEMONGRASS TILAPIA FISH

Steps:

• Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
• Mix together the diced lemongrass, soy sauce, garlic, spring onion, red chile and ginger in a bowl.
• Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
• Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
• Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve.

LEMON-LIME MOUSSE

Steps:

• Make lemon curd: In a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, and lemon and lime juices (mixture may appear curdled). Place over low heat; cook, stirring, until smooth, 4 to 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon, 4 to 8 minutes (do not boil).
• Remove pan from heat; stir in lemon zest. Transfer mixture to a bowl; cover with plastic wrap, and chill at least 1 hour.
• In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 6 glasses. Cover; chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

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.