Fish kebabs with savoury rice

Juicy fish skewers on a bed of tasty rice.
 
fish

Recipe from: January 2000
Preparation time: 15 min
Cooking time: 15 min
 
 

Ingredients

 
  • 250
    g
    rice of your choice
  • 1
    lemon- cut into wedges
  • 500
    g
    fresh fish fillets- cubed
  • 60
    ml
    olive oil
  • lemon pepper, to taste
  • 1
    onion- chopped
  • 3
    sticks celery- chopped
  • 1
    red pepper- chopped
  • 2
    carrots- chopped
Servings: Change Serving
 
 

Method

 
Soak kebab sticks in hot water for 30 minutes.

Cook and drain rice. Cut fish into cubes.

Thread a lemon wedge, followed by fish cubes onto kebab sticks.

Place on a baking tray and drizzle with half the oil and the juice from any remaining lemon wedges. Sprinkle with lemon pepper, to taste.

Place under grill and cook for about 2-3 minutes on each side.

Heat remaining oil in a large saucepan.

Add onion, celery, red pepper and carrot and fry lightly for 3 minutes until soft.

Add drained rice and mix together well until heated through. Season to taste.

Serve kebabs on a bed of the rice.
 

Read more on: fish/seafood  |  recipe  |  bake  |  shallow-fry
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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