Fish Kebabs
Fish Kebabs: A Sizzling Seafood Delight!
Equipment
Ingredients
- ½ lb salmon, skinned and boned
- ½ lb white fish, skinned and boned
- 2 cloves garlic
- 2 tbsp gram flour
- 1 small piece of ginger, grated
- 2 green chillies, finely chopped
- Juice 1 lemon
- ½ tsp salt, or to taste
- Handful of fresh coriander, finely chopped
- 1 tsp black peppercorns, cracked
- ½ tsp turmeric powder
Instructions
- Cut the fish into chunks, sprinkle with salt and the lemon juice.
- Place the marinated fish in a steamer with the roughly crushed garlic and the squeezed lemon.
- Once you have added water to the steamer begin to cook the fish for about 5-7 minutes. Then remove from the heat and leave to cool.
- Place most of the steamed fish and the garlic into a food processor and blend until smooth. Keep some of the steamed fish in the larger chunks for texture.
- Place all the fish into a large bowl and set to one side.
- Toast the gram flour in a frying pan on a gentle heat. Keep it moving in the pan until it turns a shade darker and you can smell a slightly sweet fragrance (about 5 minutes) then remove from the heat.
- Into the bowl with the fish add the ginger, chillies, salt, fresh coriander, pepper, turmeric and toasted gram flour. Stir thoroughly to combine all the ingredients. Cover and refrigerate for 15-20 minutes.
- When you are ready to cook, wet your hands as this stops the mixture sticking to your fingers and start to shape the fish mixture into 5cm patties.
- Grill the kebabs on medium heat for 2-4 minutes on each side until crisp and golden brown on both sides.