Fish kebabs with avocado and ginger relish


Ingredients 16
Servings 4
Time

Ingredients

  • SAUCE
  • 10
    ml
    grated fresh ginger (or more to taste)
  • 4
    spring onions, chopped
  • 5
    ml
    crushed garlic (or more to taste)
  • 60
    ml
    diced red pepper
  • 30
    ml
    lemon juice
  • freshly ground black pepper to taste
  • KEBABS
  • 500
    g
    thick kingklip fillets
  • 45
    ml
    fish sauce
  • 60
    ml
    fish or chicken stock
  • 30
    ml
    lemon juice
  • 5
    ml
    olive oil
  • 30
    ml
    honey
  • 2
    ml
    cayenne pepper (or more to taste)
  • 4
    kebab skewers
 

Method

 
SAUCE: Lightly mix all the sauce ingredients together and chill until needed. KEBABS: Cut the fish into 2 cm cubes and place in a glass dish. Mix the remaining ingredients (except the skewers) and add to the fish. Mix lightly. Marinate for 30 minutes, turning the fish over once or twice. Thread the fish cubes onto the skewers and grill in the oven or fry in a ribbed pan for 2 to 3 minutes on each side. Be careful not to overcook or they will be dry. Baste occasionally with the marinade. Arrange the kebabs on a platter and serve immediately with the sauce.
 

Read more on: fish/seafood  |  grill
 

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