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Indonesian sea bass kebab with lemongrass
Indonesian sea bass kebab with lemongrass, red pepper, shallots and sweet chili sauce
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Ingredients
- 2 Vanka Kawat deep frozen puree leaves lime leaves, bag 100 g
- 230 g frozen sea bass
- 250 g frozen raw peeled pink shrimps
- 1 stem chilled lemongrass lemongrass
- 1 Red pepper
- 2 broken shallot
- 3 cm fresh ginger
- 2 toe garlic
- 1 tl fish sauce
- 50 g coconut cream pack of 150 g
- 1 tl dark brown sugar
- Tl salt
- 2 el Two Chicks protein bottle 500 g
- 2 tl cornstarch
- 1 broken lime
- 3 el sweet chilli sauce
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C. Let the puret leaves, sea bass and shrimp thaw. Soak the tapas picks in water.
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In the meantime, remove the outer leaf and the ends of the lemongrass and cut into coarse pieces.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut into pieces.
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Cut the shallots into 4 parts. Peel the ginger and cut into large pieces. Halve the garlic.
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Put the lemongrass, pepper, shallot, ginger, garlic, fish sauce, santen, sugar and salt in the container of the hand blender.
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Grind everything into a Bumbu spice (smooth seasoning mixture).
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Cut the purée leaves into wafer thin strips of 1 mm.
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Remove the skin from the fish. Finely chop the fish meat and shrimp.
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Put all fish in the bowl with the boemboe, purpurea, egg white and cornflour and mix well with your hands.
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Divide the fish mixture into equal portions and knead each portion around a tapas stick. Press well.
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Place the kebabs on a baking tray covered with parchment paper. Fry the fish kebabs in the middle of the oven for about 10 minutes until golden brown and done.
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Meanwhile, clean the lime, grate the green skin and squeeze the fruit. Stir the grater through the chili sauce and season with the juice.
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Take the kebabs out of the oven and serve with the sauce.
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Nutrition
250Calories
Sodium0% DV1.035mg
Fat15% DV10g
Protein52% DV26g
Carbs4% DV13g
Fiber4% DV1g
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