Turmeric fish kebabs with pickled carrot and radish salad on a large white plate

Fish kebabs

Name: Fish kebabs
Total time: 30 min
Yield: Serves 6
Ingredients: 2 tsp ground turmeric; 1 tsp mild chilli powder; 1 tsp ground ginger; 2 cloves garlic crushed; 4 tbsp olive oil; 1 ½ tsp sea salt flakes; (such as cod, haddock or pollock) 600g firm white fish cut into large cubes; 1 large red pepper cut into large cubes; a bunch Thai basil leaves picked; a large handful roasted peanuts crushed; 1-2 red chillies finely sliced; 2 Little Gems leaves separated; 300g cooked vermicelli rice noodles; 150ml rice vinegar; 1 ½ tbsp caster sugar; 1 tsp sea salt flakes; 3 large carrots grated or cut into fine strips using a julienne peeler; 20 radishes finely sliced; 1-2 tsp fish sauce; a small handful dill finely chopped

Helen Graves

Published: February 16, 2022 at 5:31 PM

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Serves 6

Easy

Total time: 30 mins

+ Marinating

A star rating of 5 out of 5.2 ratingsRate

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This salad is inspired by a turmeric fish banh mi, and you could easily serve everything inside a baguette with some mayonnaise. If that doesn’t appeal, a pile of sesame-dressed rice noodles or lettuce leaf cups make perfect accompaniments.

Low calorie

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Try these fish kebabs, then check out our chicken shawarma kebab, healthy kebabs and more of our kebab recipes here.

Ingredients

Nutrition

2 tsp ground turmeric
1 tsp mild chilli powder
1 tsp ground ginger
2 cloves garlic

crushed
4 tbsp olive oil
1 ½ tsp sea salt flakes
(such as cod, haddock or pollock) 600g firm white fish

cut into large cubes
1 large red pepper

cut into large cubes
a bunch Thai basil

leaves picked
a large handful roasted peanuts

crushed
1-2 red chillies

finely sliced
2 Little Gems

leaves separated
300g cooked vermicelli rice noodles

PICKLED VEGETABLE SALAD

150ml rice vinegar
1 ½ tbsp caster sugar
1 tsp sea salt flakes
3 large carrots

grated or cut into fine strips using a julienne peeler
20 radishes

finely sliced
1-2 tsp fish sauce
a small handful dill

finely chopped

Nutrition: per serving

kcal310

low
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.

Head here for more ways with turmeric:

Authors

Helen Graves

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A star rating of 5 out of 5.2 ratings

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