20-Minute Chili Crisp Fish Satay with Rice
Minced white fish wrapped around lemongrass, grilled until golden, and served over steamed rice. A faster take on sate lilit that skips the bamboo skewers and uses a hot skillet instead.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- 12 oz white fish (cod or halibut), minced
- 3 stalks lemongrass stalks, white part only, minced
- 1 medium shallot, minced
- 2 tbsp chili crisp or sambal oelek
- 2 cups cooked white rice
- 1 whole lime
Instructions
- 1
Warm the cooked rice in a small saucepan over medium heat, stirring occasionally, until heated through, 2-3 minutes.
- 2
Combine minced fish, lemongrass, shallot, chili crisp, and a pinch of salt in a bowl. Mix gently with your fingers until just combined.
- 3
Divide mixture into 4 portions. Wet your hands, then mold each portion around the length of a chopstick or skewer (or press into patties).
- 4
Heat 2 tbsp oil in a large skillet over medium-high until shimmering. Carefully slide the fish cakes off the sticks into the pan.
- 5
Cook 3-4 minutes per side without moving, until edges are golden and fish is cooked through. Check that the thickest part is opaque.
- 6
Divide rice between bowls, top with 2 fish cakes per serving, and squeeze fresh lime over the top.
Tools you’ll need
- small saucepan
- large skillet
- mixing bowl
- chopsticks or wooden skewers
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
