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Saturday, February 14, 2009

Lemongrass Fishcake Skewers with Tart Lime Aioli

Seasonal Recipe of the Week
I love food on a stick. Easy to eat, it looks good, and it just says festive to me. So here is an interesting recipe for Lemongrass fishcake skewers with a tart lime Aioli.

2 cups Panko crumbs
3 tablespoons fresh chopped Cilantro
1/2 cup dried unsweetened coconut flakes
8 stalks fresh lemongrass
1 lb. White fish filets (tilapia, cod, halibut), boned and skinned
1 small red Serrano Chile, seeded and finely chopped
2 tablespoons soy sauce
2 scallions finely chopped
3 eggs
2 teaspoons corn starch
Zest of one lime
A little flour for dipping
4 tablespoons canola oil for frying

In a bowl, mix together the bread crumbs, cilantro, and coconut flakes set aside. Clean the lemongrass and remove the tough outer casing. Finely chop two of the stalks and leave the other 6 intact. Cut the fish pieces into large chunks and put them in the food processor along with the chopped lemon grass, Serrano Chile, soy sauce, scallions and two eggs. Process till you have a smooth paste. Spoon this mixture into a bowl and add the cornstarch and lime zest. Form mixture into 12 flattened balls.

One at a time dip each one into a little flour, then the remaining egg (which you have lightly beaten), and then the panko, coconut, and cilantro mixture. Carefully thread 2 fish cakes onto each lemongrass skewer. This might take a little creative molding. Now fry them in the hot canola oil in a frying pan for about 2 minutes on each side, until golden and crispy. Serve hot with lime aioli.

To make a quick cheater’s Aioli: in the food processor, to 6 tablespoons of mayo, add the juice of 1 lime, 1 clove garlic crushed, 1 teaspoon Dijon mustard and 1/4 inch piece fresh ginger, peeled and grated.