Fish kebabs with avocado


Ingredients 16
Servings 4
Time

Ingredients

  • RELISH
  • 100
    g
    avocado, diced
  • 15
    ml
    fresh ginger, grated
  • 4
    whole spring onions, chopped
  • 5
    ml
    garlic crushed (or more to taste)
  • 65
    ml
    red pepper, finely diced
  • 65
    ml
    fresh coriander leaves, coarsely chopped
  • 30
    ml
    lemon juice
  • KEBABS
  • 500
    g
    thick kingklip fillets
  • 45
    ml
    fish sauce
  • 60
    ml
    prepared fish or chicken stock
  • 30
    ml
    lemon juice
  • 5
    ml
    olive oil
  • 30
    ml
    honey
  • 3
    ml
    cayenne pepper (or more to taste)
 

Method

 
To make the relish, combine all the ingredients and chill until required.

KEBABS:

Cut the fish into 2 cm cubes. Place in a glass or plastic bowl. Combine the rest of the kebab ingredients and add to the fish, tossing lightly.

Marinate for 30 minutes, turning the fish a few times.

Thread the fish onto 4 kebab sticks and grill in the oven or on a griddle for 2 to 3 minutes per side, or until cooked, basting with the marinade.

Arrange the kebabs on a serving platter with the relish and serve at once.
 

Read more on: fish/seafood  |  grill
 

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