We Just Did this for early lunch
tastes fantastic (doubled up on the chilli)

Barramundi Lemongrass sticks
Preparation 20 minutes + 15 to chill + 15 to cook

barramundi lemon grassIngredients
650g boneless, skinless, firm white fish fillets, chopped. (Can use
barramundi, ling, flake or hake)
1 small red onion, chopped
1/3 cup coriander leaves
3cm piece fresh ginger, peeled, chopped
1 fresh small chilli, halved, seeded
1 tablespoon fish sauce
4 lemongrass stalks, tops trimmed slightly (bruise stalks to release
flavour)
Olive oil, to brush
¼ cup light soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
1 teaspoon sesame seeds, toasted
Mixed salad and lemon wedges, to serve

Method
1. Process fish, onion, coriander, ginger, chilli and half the fish
sauce just until finely chopped
2. Shape fish mixture into 12 thick fingers
3. Cut each lemongrass stalk crosswise into 3 equal lengths (this
will give you 12 sticks)
4. For each skewer, push a fish portion onto a piece of lemongrass.
5. Cover with plastic food wrap + chill for 15 minutes.
6. Preheat a barbecue or char-grill on moderately high.
7. Brush fish with olive oil, season with salt and pepper
8. Cook and turn skewers in 2 batches for 6-8 minutes or until cooked
9. Combine remaining sauces, sesame oil and sesame seeds in a small
bowl.
10. Serve skewers with dipping sauce, salad and lemon wedges.

Ref: recipes+ October 2009 - Ready Steady Cook, Chef Matt Golinski

Jesus mate, have you no respect for barramundi? Turning it into barra
fish fingers! Have you no shame? :-)

In article
>,
Pits09 > wrote:
>We Just Did this for early lunch
>tastes fantastic (doubled up on the chilli)
>
>Barramundi Lemongrass sticks
>Preparation 20 minutes + 15 to chill + 15 to cook
>
>barramundi lemon grassIngredients
>650g boneless, skinless, firm white fish fillets, chopped. (Can use
>barramundi, ling, flake or hake)
>1 small red onion, chopped
>1/3 cup coriander leaves
>3cm piece fresh ginger, peeled, chopped
>1 fresh small chilli, halved, seeded
>1 tablespoon fish sauce
>4 lemongrass stalks, tops trimmed slightly (bruise stalks to release
>flavour)
>Olive oil, to brush
>1/4 cup light soy sauce
>2 tablespoons oyster sauce
>2 teaspoons sesame oil
>1 teaspoon sesame seeds, toasted
>Mixed salad and lemon wedges, to serve
>
>Method
>1. Process fish, onion, coriander, ginger, chilli and half the fish
> sauce just until finely chopped
>2. Shape fish mixture into 12 thick fingers
>3. Cut each lemongrass stalk crosswise into 3 equal lengths (this
> will give you 12 sticks)
>4. For each skewer, push a fish portion onto a piece of lemongrass.
>5. Cover with plastic food wrap + chill for 15 minutes.
>6. Preheat a barbecue or char-grill on moderately high.
>7. Brush fish with olive oil, season with salt and pepper
>8. Cook and turn skewers in 2 batches for 6-8 minutes or until cooked
>9. Combine remaining sauces, sesame oil and sesame seeds in a small
> bowl.
>10. Serve skewers with dipping sauce, salad and lemon wedges.
>
>Ref: recipes+ October 2009 - Ready Steady Cook, Chef Matt Golinski

Cheers, Phred.

--
LID