Lemongrass Fish Skewers
with Red Curry Paste
|Saturated Fat Acids||0.8 g|
|Sugar added||1 g|
|Bread exchange unit||0.5|
Rinse fish, pat dry and cut into uniform cubes. Chill in the freezer for 10 minutes.
Rinse cilantro and mint, shake dry, pluck leaves and chop coarsely.
Rinse lime leaves, wipe dry and coarsely chop. Squeeze juice from the lime.
Combine cilantro, mint, lime leaves and curry paste in a blender. Add fish cubes and puree to a medium-coarse consistency. Season with salt and pepper.
Rinse lemongrass and wipe dry. Use moistened hands to divide the fish mixture into 8 portions and shape each around a lemongrass stalk, pressing firmly to adhere.
Heat the oil in a large non-stick pan and cook the skewers until fish cakes are browned all over, 4-5 minutes. Serve immediately with lime juice and sweet chili sauce.