Name: Balinese Fish Mousse Sates
Yield: Serves 4 to 6 As an Appetizer, 2 As a Main Course
Cuisine: Indonesia
Ingredients: 1 large egg white; 1 tablespoon fresh lime juice, or more to taste; 4 teaspoons palm sugar or light brown sugar; 2 kaffir lime leaves, cut into hair-thin slivers, or ½ teaspoon grated lime zest; 2 teaspoons ground coriander; 1 piece (1 inch) galangal or fresh ginger, peeled and sliced; 4 large shallots, sliced; 4 macadamia nuts; 1 to 3 Thai chiles or serrano peppers, sliced; 3 cloves garlic, sliced; 8 ounces shrimp, peeled and deveined; ¼ cup canned unsweetened coconut milk; 12 ounces firm white fish fillets, such as snapper, mahimahi, bass, or catfish; ½ teaspoon freshly ground black pepper; 4½ teaspoons vegetable oil; 1 teaspoon shrimp paste or anchovy paste, or 1 tablespoon Asian fish sauce; ½ teaspoon salt; Salt (optional); ½ teaspoon ground turmeric

Preparation info

Serves
4 to 6
As an Appetizer

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Saté lilit rank among the most exquisite of Indonesia’s satés. Their birthplace is Bali, where they are used in and served at religious festivals. To make them, a delicate mousse is flavored with explosively aromatic spices, then enriched with coconut milk and grilled on fragrant lemongrass stalks. The mousse can be made of fish, shrimp, chicken, duck, and even turtle.

Even if you can’t locate a few of the special ingredients here, you can still prepare saté lilit. Kaf