Fish kebabs with avocado and ginger relish

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4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (14)

SAUCE
10.00 ml fresh ginger — grated
4.00 spring onion — chopped
5.00 ml garlic — crushed
60.00 ml red pepper — diced
30.00 ml lemon juice
freshly ground black pepper — to taste
KEBABS
500.00 g kingklip — fillets, thick
45.00 ml fish sauce
60.00 ml stock — fish or chicken
30.00 ml lemon juice
5.00 ml fresh chillies — 573
30.00 ml honey
2.00 ml cayenne pepper
4.00 kebab skewers
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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.



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