Low Sodium Molen Lilit
Dive into the vibrant flavors of Bali with this "Low Sodium Molen Lilit" recipe—a healthier twist on the traditional Indonesian delicacy. Perfect for those watching their sodium intake, this recipe combines tender whitefish fillets with a fragrant blend of fresh herbs and spices, including lemongrass, kaffir lime leaves, galangal, and turmeric, for a bold yet balanced taste. Grated coconut and coconut milk add creamy richness, while a squeeze of lime brightens every bite. Molded onto bamboo skewers and lightly grilled, these savory skewers are ideal for a protein-packed appetizer or a flavorful main course. Wrapped in banana leaves for extra authenticity, this dish is simple to prepare and ready in under an hour, ensuring a quick and nutritious escape to the tropics. Enjoy "Low Sodium Molen Lilit"—a guilt-free delight brimming with aromatic goodness!
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Recipe Information
Ingredients
- 500 grams whitefish fillet
- 100 grams grated unsweetened coconut
- 5 pieces shallots
- 3 pieces garlic cloves
- 2 pieces fresh red chili peppers
- 2 pieces lemongrass stalks
- 4 pieces kaffir lime leaves
- 1 thumb-sized piece galangal
- 1 teaspoon turmeric powder
- 1 teaspoon coriander seeds
- 1 tablespoon palm sugar
- 1 piece fresh lime
- 50 ml coconut milk
- 12 pieces bamboo skewers
- 1 packet banana leaves (optional for wrapping)
Instructions
Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning during cooking.
Cut the whitefish fillet into chunks and set aside.
In a food processor, add the shallots, garlic, red chili peppers, lemongrass (only the white part), kaffir lime leaves, galangal, turmeric powder, coriander seeds, and palm sugar. Blend into a rough paste.
In a large mixing bowl, combine the minced whitefish and the spice paste. Add the grated coconut and coconut milk, mixing well until thoroughly combined.
Squeeze the juice of one fresh lime into the mixture, and stir well once more.
Take a small handful of the mixture and mold it around the top end of a soaked bamboo skewer, forming it into a cylindrical shape.
If using banana leaves, wrap a small piece around the bottom of the mixture to prevent it from falling off.
Repeat the skewering process with the rest of the mixture.
Preheat a grill or grill pan over medium heat.
Grill the skewers for about 5-7 minutes on each side, or until the fish is cooked through and slightly charred.
Serve the Molen Lilit hot, garnished with additional lime wedges if desired.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 36.6 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 401 mg | 31% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4335 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
