Spicy Thai fish kebabs

Spicy Thai fish kebabs

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Cooking time

Prep: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 2

Perfect for a light supper or lunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
215
protein
27g
carbs
18g
fat
5g
saturates
1g
fibre
3g
sugar
0g
salt
2.07g

Ingredients

  • 1 tbsp Thai spice mix (we used the widely available Schwartz Thai Lemon Grass and Coconut Stir-Fry Seasoning)
  • 1 tsp vegetable oil
  • 250g skinless plaice or pollack fillets, cut into strips
  • 1 yellow pepper, seeded and cut into chunks
  • 1 onion, cut into chunks
  • 4 cherry tomatoes
  • Thai jasmine rice, to serve

For the dip

  • 1 tbsp chopped fresh parsley
  • 150ml low-fat yogurt
  • lemon juice to taste

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Method

  1. Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.
  2. Mix the spices and oil in a shallow bowl and season well. Roll the fish in the spice mixture, then loosely concertina it on 4 skewers. Follow with 2-3 chunks of pepper and onion per skewer and finish with a cherry tomato.
  3. Roast the skewers on the foil for 8-10 minutes or until the fish is white and opaque. Stir the parsley into the yogurt, then add the lemon juice and salt and pepper to taste. Serve with the kebabs and rice.

Recipe from Good Food magazine, August 2002

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Comments

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lulujersey's picture
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Made these for a BBQ and wasn't too keen. It may be that these just didn't stand up against other recipes I also made from this website but I found the Thai seasoning a bit synthetic tasting and also too overpowering.

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