Balinese Tilapia Satay with Lemongrass Skewers
made using a food processor- Tilapia
- Soy
- Sulphites
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Fish
- Mustard
- Triticale
- Peanuts
- Sesame
- Tree nuts
- Egg
- Wheat
- Crustaceans
- Gluten
Ingredients: Tilapia fillets • Parboiled rice • Roma tomato • Mini cucumber • Lime • Lemongrass • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Shredded coconut • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
300 g
Tilapia
(Contains: Tilapia)
¾ cup
Parboiled Rice
1 unit(s)
Tomato
2 unit(s)
Mini Cucumber
1 unit(s)
Lime
2 unit(s)
Lemongrass
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 tbsp
Shredded Coconut
(May be present: Fish, Mustard, Sulphites, Triticale, Milk, Peanuts, Sesame, Tree nuts, Egg, Soy, Wheat, Crustaceans)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
1 tbsp
Chili-Garlic Sauce
(May be present: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
4 g
Cumin-Turmeric Spice Blend
(May be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
2 tbsp
Butter*
½ tsp
Sugar*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the Cumin-Turmeric Spice Blend and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Halve cucumbers lengthwise, then cut into 1/2-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Using the back of a wooden spoon, or a heavy-bottom pot, gently crush lemongrass to release its fragrance. Cut lemongrass in half crosswise so you have 4 (8) skewers.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible.
- Using a food processor or blender, pulse together tilapia, vegetable stock powder, shredded coconut, ginger-garlic puree and remaining Cumin-Turmeric Spice Blend for 1-2 min, until smooth. Season with salt and pepper.
- Line a baking sheet with aluminum foil. Grease foil with 1/2 tbsp (1 tbsp) oil.
- To a large bowl, transfer tilapia mixture. Using gloved hands, knead mixture a few times, then divide into 4 (8) equal portions.
- Firmly mold the mixture around each lemongrass skewer, ensuring that 1/2 inch of lemongrass is left at the top and bottom of each satay.
- Carefully transfer satay skewers to the prepared baking sheet.
- In a small microwave-safe bowl, add 2 tbsp (1/4 cup) butter. Microwave for 30 sec, until butter is melted, then stir in chili-garlic sauce. Season with salt. (NOTE: If you don't like spice, omit chili-garlic sauce and brush satay with melted butter only.) Using a silicone brush, brush satay with chili oil butter.
- Broil satay in the middle of the oven for 9-11 min, until golden and cooked through.** (TIP: Using a clean brush, mop up caramelized glaze from the baking sheet and brush over satay).
- Fluff rice with a fork, then stir in lime zest.
- In a large bowl, whisk together 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add cucumbers and tomatoes, then toss to coat.
- Divide rice, Balinese fish satay and cucumber-tomato salad between plates.
- Squeeze a lime wedge over top.
- Remove and discard lemongrass skewers before eating.
