Our Sunday Recipe: Fish Satay with Sambal and Maille Hollandaise

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Our Sunday Recipe: Fish Satay with Sambal and Maille Hollandaise

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Lara Lee is an Indonesian and Australian chef and food writer. Her Indonesian cookbook
Coconut & Sambal was named one of the best cookbooks of 2020 by the New York Times, the Guardian, Eater, National Geographic and many more. Lara’s event catering business Kiwi and Roo serves food to guests and venues that have included British royalty, the Australian Prime Minister and dignitaries from the Australian Natural History Museum and the Royal Academy of Arts.

“This joyful minced fish satay is a nod to iconic skewers cooked on beach fronts all over the Indonesian archipelago. Sharp and creamy Maille Hollandaise becomes the perfect dipping sauce, cooling the fiery sambal and the citrus tang of lime.”

Prep time: 10 minutes 

Serves 4 (12-14 skewers)

Ingredients

7 thick lemongrass stalks or 14 thick bamboo skewers

520g boneless and skinless white fish fillets, such as ling, cod or barramundi

2 egg yolks

2 spring onions, thinly sliced

½ capsicum, deseeded and finely chopped (about 50g)

4 long, red chillies, finely chopped

4 tsp light soy sauce

¼ tsp sea salt

¼ tsp ground white pepper

¼ tsp ground coriander

¼ tsp ground turmeric

¼ tsp ground cumin

Lara Lee

2 tbsp cornflour, or more

Neutral cooking oil, such as canola

Lime wedges, to serve

Maille hollandaise, to serve

Store-bought sambal oelek, sriracha or hot sauce, to serve

Method

  1. Cut the lemongrass stalks in half lengthways for the skewers. If using bamboo skewers, soak for at least 30 minutes before use.
  1. Pat the fish dry and then chop into large chunks. Pulse in a food processor with the egg yolks to a semi-coarse paste to retain a little texture. Transfer to a mixing bowl and then stir through the chilli, spring onions, capsicum, light soy, salt, ground spices and 2 tablespoons of the cornflour until just combined together. If the mixture feels a bit too loose to wrap around the skewers, you can add a little extra cornflour to help bind the ingredients. Add a little at a time until it is the desired consistency.
  1. Oil your hands, then take a very heaped dessertspoonful of the fish mixture and shape it around the lemongrass skewer in the shape of a kofta. Lay on a greaseproof-paper lined tray or plate and leave at room temperature if cooking immediately (chill in the fridge if preparing in advance).
  1. Heat the hot plate of your barbecue or a large non-stick frying pan to medium-high heat. If cooking in a pan you may need to trim the lemongrass skewers to fit. Add a tablespoon of oil to the pan (or brush the skewers with oil if cooking on a hot plate) and cook the satay skewers for around 5 minutes, turning every minute or so to ensure they are cooked and golden all over. Serve immediately with Maille hollandaise and sambal for dipping, and wedges of lime.

*Recipe courtesy of Maille Mustard. Visit maille.com.au to download the free Maille Tour Du Monde cookbook with delicious globally-inspired recipes

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