Fish kebabs
- Preparation and cooking time
- Total time
- + Marinating
- Easy
- Serves 6
Skip to ingredients
- 2 tsp ground turmeric
- 1 tsp mild chilli powder
- 1 tsp ground ginger
- 2 cloves garliccrushed
- 4 tbsp olive oil
- 1 ½ tsp sea salt flakes
- (such as cod, haddock or pollock) 600g firm white fishcut into large cubes
- 1 large red peppercut into large cubes
- a bunch Thai basilleaves picked
- a large handful roasted peanutscrushed
- 1-2 red chilliesfinely sliced
- 2 Little Gemsleaves separated
- 300g cooked vermicelli rice noodles
PICKLED VEGETABLE SALAD
- 150ml rice vinegar
- 1 ½ tbsp caster sugar
- 1 tsp sea salt flakes
- 3 large carrotsgrated or cut into fine strips using a julienne peeler
- 20 radishesfinely sliced
- 1-2 tsp fish sauce
- a small handful dillfinely chopped
Nutrition: per serving
- kcal310low
- fat10.8g
- saturates1.8g
- carbs28.3g
- sugars14.1g
- fibre5.2g
- protein22.1g
- salt2.3g
Method
step 1
Make the pickled vegetable salad by combining 200ml water, the rice vinegar, sugar and salt, and stirring to dissolve. Pour over the vegetables and set aside for at least 30 minutes.
step 2
Combine the turmeric, chilli powder, ginger, garlic, olive oil and salt, and mix to a paste. Rub evenly over the fish and set aside for 30 minutes. Light the barbecue.
step 3
Drain the vegetables, add the fish sauce and dill, and mix well.
step 4
Thread the fish cubes onto six skewers with the pepper and cook over direct heat for 7-10 minutes, or until cooked through.
step 5
Scatter with the basil, peanuts and chilli, and serve with the pickled salad, lettuce leaves and noodles.
