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Recipe Spotlight: Lemongrass Fish Skewers

A Traditional Balinese Skewer With a Twist

Want to be the life of your next dinner party? Try a healthy yet exotic and crowd pleasing dish! These fish skewers use a mixture of minced fish and tons of spices instead of whole chucks of fish. This results in a SUPER flavorful and not at all dry skewer with just a hint of that delicious grill char. Try this recipe on the outdoor grill or on an indoor griddle!

Ingredients

  • 1 snapper or cod fillet
  • 6 sticks of lemongrass
  • 1 small red chili, sliced thinly
  • A pinch of dried chili powder
  • 1 small turmeric root, sliced
  • 3 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 ear corn, shaved
  • 1/4 coconut, shaved
  • 1 Tbsp brown sugar
  • 1 Tsp clove
  • 1/2 Lime, juiced
  • Salt & Pepper to Taste

Directions

  • Grind Shallots, Garlic, Turmeric, Chili, Brown Sugar, Dried Chili, Cloves and Lime Juice into a crumbly paste
  • Place fish in food processor and blend until minced
  • Mix the spice paste and fish in a large bowl. Add grated coconut and corn to the mixture.
  • Season with salt & pepper to taste
  • Form a small ball with the fish mixture (like you’re making a meatball) and stick the lemongrass into the base of the ball
  • Gently press the ball down into the lemongrass ‘skewer’ to make an oblong shape. The fish mixture should cover the top 1/4 of the lemongrass.
  • Grill until golden and serve piping hot!

And if you ever find yourself in beautiful Bali, make sure to stop by the Tugu Hotel for their fabulous cooking class! They’re expert chef will teach you how to make these in a traditional, balinese style.

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