Spicy Thai fish kebabs
Cooking time
Prep: 20 mins - 30 minsSkill level
EasyServings
Serves 2Perfect 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
- Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.
- 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.
- 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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