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Ingredients
1 10-ounce sea bass fillet or other firm-fleshed white fish, skin removed
12 medium shrimp, peeled and deveined
¾ cup desiccated, unsweetened coconut flakes
½ cup sambal mentah (see recipe)
5 lime leaves, sliced very fine
½ teaspoon freshly ground black pepper
2 teaspoons salt
5 small green-bird chilies, very finely chopped
2 tablespoons brown sugar
16 6-inch lengths lemongrass, or 16 bamboo skewers immersed in water for 30 minutes
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 40 milligrams cholesterol; 206 calories; 1 gram monosaturated fat; 6 grams saturated fat; 8 grams fat; 3 grams fiber; 396 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine the fish and shrimp and process until finely minced. Transfer to a bowl, add the remaining ingredients, except the lemongrass, and mix well.
- Step 2
Prepare a charcoal grill or preheat a broiler. Mound a heaping tablespoon of the seafood mixture over one end of the lemongrass, forming a somewhat flattened cylinder. Or for the skewers, mound 1 tablespoon of the mixture around each one. Grill or broil, turning once, until the fish is lightly browned and just cooked through, about 6 minutes. Serve immediately.
Private Notes