Fish Kebabs with Pineapple and Lime Salsa

, from Issue #63. November, 2015
Photography by Aaron McLean.
    Fish Kebabs with Pineapple and Lime Salsa

    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.

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.