The perfect seafood appetiser, these satay bites are so quick and easy to make. This tasty recipe blends sweet and savoury flavours wonderfully with the nutty satay sauce and fried fish.
Ingredients
500g rockling fillets, roughly chopped
1/4 cup finely chopped coriander
1/4 cup The Good Nut Crunchy Peanut Butter
3 spring onions, finely chopped
1 stem lemongrass, finely sliced
1-2 red birds eye chillies, seeded and finely chopped
PLACE the first 10 ingredients in a food processor and blend until just smooth. Don't over-mix
SHAPE tablespoons of the mixture into balls and flatten slightly. Lightly dust in flour, shaking off excess. Chill for 15 minutes
HEAT oil in a frypan and shallow fry fish bites, in batches, over medium heat for 5 minutes or until golden and cooked through. Drain on paper towel. Place on an oven tray and keep warm in the oven
Tips & Hints
Prepare the lemongrass by removing and discarding the green part of the stem, only use the more tender white part.
Satay Sauce
Ingredients
1/2 cup The Good Nut Crunchy Peanut Butter, extra
1/2 cup coconut milk
1/2 cup water
1 red birds eye chilli, extra, finely shredded
1 tablespoon red curry paste, extra
Coriander leaves, for garnish
Method
To make the satay sauce, combine peanut butter, coconut milk, water, chilli and extra curry paste in a small saucepan over low heat and stir until smooth and heated through
ADD extra water if required to thin the sauce. Serve fish bites with satay sauce, garnished with coriander
