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Recipe

A Bite To Eat With Alice: Lemongrass fish pops

Prep time: 
30
Cook time: 
15
Skill level: 
Low
Serves: 
4
Finished dish of fish sticks with dipping sauce on a serving plate

Serve the fish pops with a side of chilli sauce and sprinkle with coriander. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Thai-Australian cook and meal-kit maker Marion Grasby joined Alice in the kitchen.

Alice wanted to whip up a snack using some of Marion’s favourite flavours, and opted for this lemongrass fish pops dish.

Fish sticks on baking tray ready for oven

Create ball-sized rissoles of the fish mixture and put them onto the 12 lemongrass stems, then place the skewers on the lined tray and chill for 20 minutes to set. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Lemongrass fish pops

Prep time: 
30
Cook time: 
15
Skill level: 
Low
Serves: 
4

Ingredients

Method

  1. Cut the lemongrass stems into thirds. These will be your skewers.
  2. Put the fish in a food processor. Add the curry paste, palm sugar and lime leaves and blitz into a rough paste. Have a bowl of water nearby, and line a tray with baking paper. 
  3. Using damp hands, squish ball-sized rissoles of the fish mixture onto the 12 lemongrass stems, wetting your palms as needed to stop things sticking. Pop the skewers on the lined tray and chill for 20 minutes to set.
  4. Heat a chargrill pan until smoking hot. Brush the fish pops with peanut oil, then grill for about 4 minutes on each side, until cooked through.
  5. Serve the skewers alongside chilli sauce and sprinkle with coriander.
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