Nut-Free Molen Lilit
Discover the vibrant flavors of Nut-Free Molen Lilit, a delicious twist on the traditional Indonesian delicacy. This recipe swaps out nuts for a delicate blend of white fish fillet, grated coconut, and aromatic spices, making it perfect for those with nut allergies. Each skewer is infused with refreshing lemongrass and kaffir lime leaves, creating a fragrant and zesty profile. The fish mixture is wrapped around lemongrass stalks and grilled to golden perfection, resulting in a smoky, tender bite that’s bursting with Southeast Asian flair. This quick and satisfying dish, ready in under an hour, is ideal for weeknight dinners or elegant appetizers. Serve it hot with your favorite dipping sauce or fresh salad for a complete, mouthwatering experience. Perfectly nut-free and packed with bold flavors, this recipe is a crowd-pleaser you’ll love making over and over again.
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Ingredients
- 500 grams White fish fillet (such as cod or snapper)
- 120 grams Grated coconut
- 6 medium Shallots
- 4 large Garlic cloves
- 10 whole Lemongrass stalks
- 1 teaspoon Ground turmeric
- 3 medium Chili peppers
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 4 leaves Kaffir lime leaves
- 2 tablespoons Vegetable oil
Directions
Step 1
Soak the lemongrass stalks in water for about 15 minutes if they are not fresh. This makes them easier to handle and prevents them from burning during grilling.
Step 2
In a food processor, combine the white fish fillet, grated coconut, shallots, garlic cloves, chili peppers, ground turmeric, salt, and sugar. Process until the mixture becomes a fine paste.
Step 3
Finely chop the kaffir lime leaves and stir them into the fish mixture using a spatula or spoon.
Step 4
Distribute the fish mixture evenly by dividing into 10 portions. Take one portion and wrap it around each lemongrass stalk, pressing gently to form an even coating. Make sure the fish mixture adheres well to the stalk.
Step 5
Brush each skewer with a little vegetable oil to prevent sticking during cooking.
Step 6
Preheat a grill pan over medium heat. Once hot, place the lemongrass skewers on the pan.
Step 7
Grill the skewers for about 10 minutes, turning occasionally, until the fish is cooked through and has a nice golden brown color.
Step 8
Serve the skewers while hot with your choice of dipping sauce or salad.
Nutrition Facts
| Serving size | 1709.5 grams (1709.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2044 |
| Total Fat 74.80g | 96% |
| Saturated Fat 41.30g | 207% |
| Polyunsaturated Fat 16.80g | |
| Cholesterol 250mg | 83% |
| Sodium 2782mg | 121% |
| Total Carbohydrate 252.90g | 92% |
| Dietary Fiber 23.90g | 85% |
| Total Sugars 36.70g | |
| Protein 126.50g | 253% |
| Vitamin D 1000IU | 5000% |
| Calcium 725mg | 56% |
| Iron 67mg | 373% |
| Potassium 8542mg | 182% |
Source of Calories