Thai Fish Kebabs
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 cups white fish fillets (chopped)
- 1 cup shrimp (chopped)
- 3 small, green chili peppers (deseeded and finely chopped)
- ⅔ cup Coconut flakes
- 1 tsp Shrimp paste
- salt
- freshly ground peppers
- 1 tsp sugar
- 12 stalks Lemongrass (or 12 skewers)
- Oil (for frying)
- For the chilli sauce
- 5 cups ripe Tomatoes
- 2 Tbsps olive oil
- 1 onion (chopped)
- 3 red chili peppers (deseeded and chopped)
- 2 cloves garlic cloves (crushed)
- 1 Tbsp tomato puree
- 2 ½ Tbsps sugar
- 1 Tbsp Vinegar
- salt
- 1 tsp Corn starch
- freshly ground peppers
Preparation steps
1.
Mash the fish, shrimps, chillies, coconut flakes, shrimp paste, a little salt, pepper and sugar to a paste in a blender or food processor.
2.
Form the mixture into a thick roll and cut into 12 equal sized pieces. Shape the pieces into rectangles (about 3 x 8 cm|1" x 3"). Wrap each lemongrass stalk or skewer with a rectangle and mould the mixture into a smooth shape around the skewers, with lightly oiled hands.
3.
Pour oil into a pan to a depth of about 1 cm|1/2" and heat until hot. Fry the skewers in batches over a medium heat for about 7 minutes until crisp on all sides. Serve with the sweet and sour chilli sauce.
4.
For the sauce: drop the tomatoes into boiling water and leave for a few seconds. Remove the skins and cores and chop into pieces.
5.
Heat the oil in a pan and gently cook the onion until softened. Add the chillies and garlic and cook for 1-2 minutes until softened. Add the tomatoe puree and the tomatoes and cook gently for a few minutes.
6.
Add the sugar, vinegar, salt and a little water, cover with a lid and simmer for 15 minutes, adding more water if the mixture is too thick.
7.
Mix the cornflour with 1 tbsp cold water and stir into the sauce. Bring to a boil and boil for 1 minute. Remove from the heat and season to taste with salt and pepper.
