Ingredients
- 600 g whiting fillet
- 1 bunch of coriander
- 1 peeled shallot
- 1 stalk of lemongrass
- 1 knob of fresh ginger
- 1 egg white
- 1 teaspoon(s) of Espelette pepper
- 1 organic lime
For the sauce
- 20 cl of coconut milk
- 2 tablespoon(s) soy sauce
- 120g peanut butter
- 1 clove of garlic, peeled and pressed
- 1 teaspoon(s) of lemon juice
- 1 teaspoon(s) of brown sugar
Preparation
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Prepare the sauce: mix all the ingredients in a small saucepan and simmer for 10 minutes over low heat, stirring regularly. Reserve.
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Cut the fish into cubes. Chop the coriander and shallot.
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Chop the lemongrass and grate the ginger. Put all these ingredients in the bowl of a blender with the diced fish, egg white, Espelette pepper, lemon zest and juice. Mix until you obtain a homogeneous paste.
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With damp hands, make small balls 5 cm in diameter and place them in a steamer basket, on parchment paper. Leave to cook for 15 minutes. Serve with satay sauce.