Steamed fish balls, satay sauce

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

  1. Prepare the sauce: mix all the ingredients in a small saucepan and simmer for 10 minutes over low heat, stirring regularly. Reserve.

  2. Cut the fish into cubes. Chop the coriander and shallot.

  3. 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.

  4. 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.

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