Food Sate Lilit (Balinese Fish Satay)
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An Indonesian classic, sate lilit is a delightfully spicy and fragrant grilled dish. “Lilit,” means to turn or wrap, and indeed, for this recipe, a mixture of ground meat or fish is wrapped around a thick skewer or a stalk of lemongrass before cooking. This particular satay is traditionally made with an aromatic and complicated Balinese spice paste called bumbu bali. This version, from Indonesian Dutch cookbook author, Vanja Van der Leeden, substitutes a simpler, and highly versatile paste called bumbu pepesan that comes together quickly in a blender. Van der Leeden uses mackerel here, but offers as substitutes cod, a combination of cod and shrimp, or even jackfruit as a vegan alternative. The fish mixture can also be used to make breaded and fried fish cakes.
Skewers, Sticks, and Swords
However You Thread Them, These Kebab Recipes Prove That Dinner is More Fun on a Stick.Throughout the Middle East and India, small pieces of marinated lamb or chicken, or seasoned ground meat are often threaded onto thin metal swords for kebabs, while in Southeast Asia, skewered foods make up a popular category of street foods, including the hugely popular satay. In Western China, a potent layer of aromatic spices coats skewered and grilled strips of lamb, and along Mexico's Pacific coast, beachside hawkers sell the day's fresh catch—marinated then grilled on a stick—to hungry beachgoers. Check out these, and the rest of our favorite kebab and skewer recipes below.
Candlenuts, which have a mild, faintly bitter almondy flavor and a rich, waxy texture similar to macadamias. They can be found at some Asian markets and spice stores, or ordered online from Kalustyan’s, as can fried shallots and makrut lime leaves. The bumbu paste is also delicious spread over fish, which can then be wrapped in banana leaves and baked.
This recipe is adapted from the cookbook INDOSTOK by Vanja Van der Leeden.
Featured in: “Making Indonesia-Style Satay Is All About Finding Your Grill Groove.”
Sate Lilit (Balinese Fish Satay)
This classic Indonesian fish satay is flavored with a fragrant red chile paste then formed around stalks of lemongrass before grilling.
Yield: serves 4
1 hour, 45 minutes
4 medium-hot red chiles (such as Cayenne, jwala, Holland red fingers, or Fresno), stemmed and coarsely chopped (½ cup)
1 medium shallot, coarsely chopped (¼ cup)
One 1-in. piece of ginger, coarsely chopped (2 Tbsp.)
3 medium garlic cloves, peeled
2 grape tomatoes, coarsely chopped (¼ cup.)
¾ tsp. kosher salt
1 tbsp. canola oil
1 tbsp. fresh lime juice
8 medium makrut lime leaves, vein removed and finely chopped (1 Tbsp.)
10-12 thick stalks of lemongrass
14 oz. fresh raw mackerel, skin removed
1 cup fried shallots
¾ cups (1¾ oz) unsweetened, dried, finely grated coconut
¼ cups plus 1 Tbsp. coconut milk
½ tsp. kosher salt
1-2 tbsp. cornstarch (optional)
2 tbsp. coconut or sunflower oil, plus more for brushing
Sambal, for serving (optional)
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.
Check the Fish in Your Fridge: It Could Be Part of a Major Recall
If your weekend plans involve a leisurely at-home brunch with plenty of smoked and/or pickled fish products, you’re going to want to check their labels, and may need to come up with a back-up menu. That’s because more than 80 different fish products have been recalled over concerns of potential Listeria monocytogenes contamination, according to the Food and Drug Administration (FDA). Here’s what to know about the recall, and what to do if you’ve purchased any of the fish in question. © Photo: Alena Haurylik (Shutterstock) What’s included in the recallA total of 84 fish products are part of a voluntary recall issued by their manufacturer, Banner Smoked Fish, Inc.
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.
Love Eating Fish? What You Should Know About Mercury Poisoning .
Fish are a good source of health-promoting nutrients like omega-3 fatty acids. But some types of fish also contain mercury, a neurotoxin, so you should eat them in moderation. The post Love Eating Fish? What You Should Know About Mercury Poisoning appeared first on The Healthy.