2 November, 2011  |   1 Comment

Lemongrass fish skewers recipe

Helen Jane's Lemongrass Fish Skewers

These appetizers are happily party benign. And by benign, I mean benign in a good way. With the the gluten-frees, and the Paleos and the lactose intolerant, I’m always on the lookout for food that works for a party that almost everyone can eat.
(Better luck next time, vegans.)

Lemongrass fish skewers recipe

4 firm white fish fillets, skin off, I used 4 Tilapia fillets
1 clove garlic, crushed
2 inches of ginger, peeled and chopped
4 cilantro stems, chopped
2 teaspoons hot sauce
1 teaspoon fish sauce
1 egg white
1 teaspoon salt
2 stalks lemongrass, halved lengthways and cut into 12 pieces
2 tablespoons vegetable oil

For dipping
Chili Garlic sauce from Huy Fong Foods (Makers of Sricacha sauce)

Heat the oven to 325° F.
Put fish, garlic, cilantro, hot sauce, fish sauce, egg white and salt into a food processor and blend until combined. Scoop the big blob out onto the counter and roll into tiny balls. Skewer with the lemongrass stalks. Heat up a skillet on high with 1 tablespoon oil. Brown the balls for 1-2 minutes until there’s a nice brown crust on at least one side.

Put the skewered fish balls on a baking sheet and bake for 5-10 mintues or until they’re cooked through.

I had issues with too much fish and not enough lemongrass stalk — don’t do what I did in the photo above,so make sure the fish ball can be held by the stalk. I’d cut the stalk to 2-3 inches, keeping as much of the woody stem as you can.


One thought on “Lemongrass fish skewers recipe

  1. 1
    Stasha says:

    That looks yummy. Tilapia is so blend I bet it soaks up all the ginger and lemongrass flavor!

Hooray for replies!