Thai Fish Bites with Satay Dipping Sauce
Ingredients
| 200 g | sea bass or other firm white fish | |
| 50 g | salmon, trim or belly fat is best | |
| 1 | egg white | |
| 1 tsp | 5 ml | Thai curry paste |
| 1/2 | lime, zest and juice | |
| 1 Tbsp | 15 ml | fish sauce |
| 1 Tbsp | 15 ml | soy sauce |
| 1 bunch | coriander, chopped | |
| 8 | garlic cloves, peeled and finely chopped | |
| 25 g | medium-sized knob of ginger, finely chopped | |
| 2 | red Thai chilies, finely chopped | |
| 1 Tbsp | 15 ml | peanut or sesame oil |
| 60 ml | vegetable stock | |
| 2 Tbsp | 30 ml | peanut butter |
| 1 Tbsp | 15 ml | hoisin sauce |
| 1 tsp | 5 ml | fish sauce |
| 1 | lime |
Instructions
Makes 12 fish bites. Total time: 1 hour 45 minutes.
- Place all of the fish bite ingredients except the coriander into the Vitamix container. Start the machine and increase to Variable 4. Blend for 4 minutes until the mixture begins to look glossy.
- Transfer the fish mixture to a bowl and fold in the coriander. Leave the mixture in the fridge for at least 1 hour to firm up.
- Portion the mixture into 25g balls, then push down slightly with the back of a spoon to create little patties.
- Set up a steamer (preferably bamboo) over a pan of gently simmering water and line the tray with parchment. Place half of the fish bites into the steamer and steam for 4–6 minutes. Repeat with the second batch.
- To make the satay dipping sauce, gently sauté the garlic, chilli and ginger in the oil on low heat for 1–2 minutes, being careful not to burn it.
- Add the stock, peanut butter, hoisin and fish sauce and stir. Reduce by half and take off the heat to cool slightly.
- Carefully place the mixture into the Vitamix container and start the machine. Blend on Variable 4 until you achieve a smooth consistency. Season with lime juice, to taste.