Lemon grass fish skewers with spicy onion sauce
Entreé - China
You'll need:
200 g | sliced jack-salmon filets |
200 g | slced prawn meat |
2 | diced green peppers |
50 g | grated coconut |
2 tablespoons | brown sugar |
1 teespoon | soy sauce |
4 blades | fresh lemon grass, halved |
Salt and pepper | |
Frying oil | |
2 | diced red onions |
1 | diced red and green pepper |
3 | finely chopped garlic cloves |
3 tablespoons | rice vinegar |
1/4 L | rice wine |
1/2 teespoon | sesame oil |
1 teespoon | freshly ground ginger |
1 teespoon | sugar |
2 leaves | gelatine, soaked in cold water |
Salt and pepper |
Our tip
The dish can be garnished with fresh coriander or mint leaves. Instead of jack-salmon, you can use salmon, turbot or tuna fish.
Preparation
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Step 1
Blend the fish, prawns, peppers, coconut, sugar, soy sauce, salt and pepper to a fine purée.
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Step 2
Form the mass into a roll and divide into 8 equal parts.
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Step 3
Place the parts around the lemon grass (do not try to skewer – this is more difficult!).
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Step 4
Fry in oil for 6-8 minutes.
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Step 5
Place the onions, peppers, garlic, rice vinegar, rice wine, sesame oil, salt and pepper in a saucepan and heat for five minutes.
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Step 6
Squeeze out the gelatine leaves, remove the saucepan from the stove and add the gelatine while stirring. Place in a bowl and cool in the fridge for 30-40 minutes before serving.