EatSmarter exclusive recipe

Lemongrass Fish Skewerswith Red Curry Paste

Lemongrass Fish Skewers - Lemongrass Fish Skewers - Spicy and skewered: Thai-style fish cakes
Lemongrass Fish Skewers - Spicy and skewered: Thai-style fish cakes

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Calories:199 kcal
Difficulty:easy
Preparation:15 min
Ready in:30 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories199 kcal(10%)
Protein27 g(54%)
Fat8 g(10%)
Carbohydrates4 g(2%)
Added Sugar1 g(1%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 poundPollock (without skin)
8 sprigsCilantro
2 sprigsMint
3Lime leaf
1Limes
2 teaspoonsred Curry paste
Salt
Pepper
8 stalksLemongrass
2 tablespoonsCanola oil
2 tablespoonssweet Chili sauce

Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Bowl, 1 Small knife, 1 Citrus juicer, 1 Teaspoon, 1 Blender, 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula

Directions

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1 Rinse fish, pat dry and cut into uniform cubes. Chill in the freezer for 10 minutes.
2 Rinse cilantro and mint, shake dry, pluck leaves and chop coarsely.
3 Rinse lime leaves, wipe dry and coarsely chop. Squeeze juice from the lime. 
4 Combine cilantro, mint, lime leaves and curry paste in a blender. Add fish cubes and puree to a medium-coarse consistency. Season with salt and pepper.
5 Rinse lemongrass and wipe dry. Use moistened hands to divide the fish mixture into 8 portions and shape each around a lemongrass stalk, pressing firmly to adhere. 
6 Heat the oil in a large non-stick pan and cook the skewers until fish cakes are browned all over, 4-5 minutes. Serve immediately with lime juice and sweet chili sauce.
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