Thai Fish Bites with Satay Dipping Sauce
Pair fresh fish bites with our spicy satay dipping sauce for an easy, delicious meal.
Makes: 12 fish bites
Total Time: 1 Hour 45 Minutes
- 200 g (½ pound) sea bass or other firm white fish
50 g (2 ounces) salmon, trim or belly fat is best
1 egg white
1 teaspoon red curry paste
zest and juice of ½ lime
1 Tablespoon fish sauce
15 ml (1 Tablespoon) soya sauce
1 handful of fresh coriander leaves
- Place sea bass, salmon, egg white, curry paste, lime zest and juice, fish sauce, and soy sauce in the Vitamix container in the order listed.
- Start the machine and increase speed 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 cilantro.
- 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) and bring to a low simmer and line the tray with parchment.
- Place half of the fish bites into the steamer and steam for 4 to 6 minutes.
- Repeat with the second batch.
Satay Dipping Sauce
- 8 garlic cloves, peeled
- 2 Thai chillies, chopped
- 1 medium-sized knob of ginger, finely chopped
- 1 Tablespoon sesame oil
- 60 ml (¼ cup) vegetable stock
- 50 g (¼ cup) peanut butter
- 1 Tablespoon hoisin sauce
- 1 teaspoon fish sauce
- juice of 1 lime
- To make satay dipping sauce, gently sauté the garlic, chilies, and ginger in the oil on low heat for 1 to 2 minutes, being careful not to burn.
- Add the broth, 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 the lime juice, to taste.
This recipe works best with firm, fresh fish. Pat the filets dry before blending.
Submitted By: Great British Chefs