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
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.