Asian-Style Fish Skewers with Pineapple-Coconut Salsa

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Asian-Style Fish Skewers with Pineapple-Coconut Salsa
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
400 grams
300 grams
Redfish fillet (alternatively also Seelachsfilet)
2 teaspoons
grated Lime zest
1 teaspoon
yellow Curry paste (Asialaden)
2 tablespoons
Fish sauce (Asialaden)
2
1
1 tablespoon
Sesame oil (to fry)
12 sprigs
For the pineapple-coconut salsa
300 grams
Pineapple pulp (finely diced)
150 grams
yellow Bell pepper (finely diced)
2
white Onions (finely chopped)
2
green Chile peppers (seeded and finely chopped)
15 tablespoons
Shredded coconut (or minced coconut pulp)
2 tablespoons
Vinegar (Sherry vinegar)
1 tablespoon

Preparation steps

1.

Cut the cod and redfish fillets into cubes. Peel and coarsely chop the garlic and transfer to a food prcessor along with the fish, curry paste, fish sauce, egg white, rice flour and lime zest and puree. With wet hands shape the mixture into 8 oval fish cakes and push a lemongrass lengthwise through each. Heat 4-5 tablespoons of sesame oil in a large pan and working in batches saute the fish until golden brown and cooked through. Drain on paper towels.

2.

For the pineapple-coconut salsa:

3.

In a bowl, toss together the pineapple, bell pepper, onion, chile pepper, coconut, vinegar and cilantro and let sit at room temperature for 20 minutes. Serve the skewers with the coconut vegetables.