Fish Kebabs with Pineapple and Lime Salsa
Photography Aaron McLean.
I like to serve these lightly spiced kebabs over cooked brown rice, noodles or couscous. You will need to use thick fish fillets if skewering them lengthways, otherwise cut the fish into chunks and then skewer.
Serves: 4
INGREDIENTS
Kebabs
50ml purchased red curry paste (I used Asian Home Gourmet brand)
⅓ cup thick coconut cream
800 grams firm white fish fillets (I used monkfish)
vegetable oil for cooking
handful of coriander
Salsa
½ small ripe pineapple, peeled and diced
½ small telegraph cucumber, seeded and diced
¼ teaspoon chilli flakes
2 tablespoons lime juice
2 teaspoons fish sauce
½ teaspoon caster sugar
2 teaspoons black sesame seeds
To serve
cooked rice, noodles or couscous
skewers (if using wooden ones, soak in cold water for 30 minutes)
METHOD
Salsa: Combine all the ingredients in a bowl and set aside.
Kebabs: Mix the curry paste with the coconut cream in a bowl.
Cut the fish into long strips about 2-3 cm wide.
Thread onto long skewers then brush well with the curry paste mixture. If not cooking immediately, cover and refrigerate.
Heat a little oil in a large sauté pan and cook the kebabs for 2-3 minutes each side until golden and just cooked through. Cooking time will depend on the thickness of the fish.
To serve: Divide the rice, noodles or couscous between serving bowls and top with the coriander, fish kebabs and a dollop of salsa.
Cook’s Tip: Don’t shake the tin of coconut cream before opening it as you need the very thick cream that will be sitting above the liquid. Otherwise, the marinade will be too thin and won’t stick to the fish.
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