Palauan-style Fish Quenelle

Ingredients

In the Palauan-style Fish Quenelle, we incorporate Palauan ingredients and flavors to give it a distinct taste. The traditional French quenelle is adapted by using local Palauan fish, such as grouper or snapper, and enhancing the flavors with tropical herbs and spices commonly found in Palauan cuisine. This adaptation adds a unique twist to the dish, infusing it with the vibrant flavors of Palau. We alse have the original recipe for Quenelle, so you can check it out.

• 500g (1.1 lb) Palauan grouper or snapper fillets, deboned and skin removed 500g (1.1 lb) Palauan grouper or snapper fillets, deboned and skin removed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon chopped lemongrass 1 tablespoon chopped lemongrass
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• 1 tablespoon chopped mint leaves 1 tablespoon chopped mint leaves
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon Palauan chili paste 1 teaspoon Palauan chili paste
• 2 eggs 2 eggs
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, blend the fish fillets until smooth.
2. 2.
   In a large mixing bowl, combine the fish puree, coconut milk, grated ginger, minced garlic, chopped lemongrass, cilantro, mint leaves, fish sauce, chili paste, eggs, breadcrumbs, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. 3.
   Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld.
4. 4.
   Fill a large pot with water and bring it to a gentle simmer.
5. 5.
   Using wet hands, shape the fish mixture into oval quenelles and carefully drop them into the simmering water.
6. 6.
   Poach the quenelles for about 10-12 minutes, or until they are cooked through and firm to the touch.
7. 7.
   Using a slotted spoon, carefully remove the quenelles from the water and place them on a serving platter.
8. 8.
   Serve the Palauan-style Fish Quenelle hot, garnished with fresh herbs and accompanied by a side of Palauan chili sauce.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy texture and rich flavor.
• Palauan chili paste — Adjust the amount according to your desired level of spiciness.
• Grouper or snapper fillets — Ensure the fish fillets are fresh and of high quality for the best taste.

Tips & Tricks

• To achieve a light and airy texture, handle the fish mixture gently when shaping the quenelles.
• Serve the Palauan-style Fish Quenelle with a squeeze of fresh lime juice for an extra burst of flavor.
• Experiment with different Palauan herbs and spices to customize the dish to your taste preferences.
• If you prefer a thicker consistency, add more breadcrumbs to the fish mixture.
• The Palauan-style Fish Quenelle pairs well with steamed rice or Palauan taro root.

Serving advice

Serve the Palauan-style Fish Quenelle as a main course accompanied by a side of Palauan chili sauce. Garnish with fresh herbs, such as cilantro or mint, for an added touch of freshness.

Presentation advice

Arrange the Palauan-style Fish Quenelle on a platter, placing them in an elegant row. Drizzle the quenelles with a bit of the poaching liquid for a glossy finish. Garnish with sprigs of fresh herbs and serve with a side of Palauan chili sauce.