| |
|
What You Need:
(To Make: 8 sate)
|
|
|
|
3 tablespoons vegetable oil
2 tablespoons finely chopped onions
½ teaspoon finely chopped garlic
A 2- to 2½ -pound pike or other firm, white-fleshed fish, cleaned, skinned, boned and finely ground (about 1 cup ground)
2 tablespoons rich coconut top milk
¼ teaspoon strained fresh lime juice
½ teaspoon salt
1/8 teaspoon white pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 6- to 8-inch skillet, heat 1 tablespoon of the oil over moderate heat until a light haze forms above it. Drop in the onions and garlic and, stirring frequently, cook for 4 or 5 minutes until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
|
2. Transfer the entire contents of the skillet to a deep bowl and add the fish, coconut milk, lime juice, salt and white pepper. Beat vigorously with a spoon until the mixture is smooth, then cover tightly and marinate in the refrigerator for at least 1 hour.
|
3. Light a layer of coals in a charcoal broiler or hibachi and let them burn until a white ash appears on the surface, or preheat the broiler of your range to its highest point.
|
4. With a pastry brush, spread vegetable oil evenly on both sides of eight ¼-inch-wide, flat stainless-steel skewers, about 10 inches long. Divide the fish mixture into 8 portions and shape them into small cylinders.
|
5. Thread each cylinder on a separate skewer, further patting the Fish into a smooth, some what flattened sausage shape about 3½ to 4 inches long.
|
6. Brush about 1 tablespoon of vegetable oil evenly over the grill of the charcoal broiler or hibachi, or on the rack of the broiler pan. Arrange the sate on the grill or rack and broil them 4 inches from the heat for 3 minutes.
|
7. Brush the sate lightly with the remaining oil and, using a metal spatula, gently turn them over. Broil for 3 minute more, or until they are firm and delicately browned. Serve at once.
|
|
|
|
|
