Spicy Thai fish kebabs

Spicy Thai fish kebabs

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(1 ratings)

Prep: 20 mins - 30 mins


Serves 2
Perfect for a light supper or lunch

Nutrition and extra info

Nutrition: per serving

  • kcal215
  • fat5g
  • saturates1g
  • carbs18g
  • sugars0g
  • fibre3g
  • protein27g
  • salt2.07g
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  • 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 pollock fillets, cut into strips
  • 1 yellow pepper, seeded and cut into chunks
  • 1 onion, cut into chunks



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 cherry tomatoes
  • Thai jasmine rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

For the dip

  • 1 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 150ml low-fat yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • lemon juice to taste


  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.

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Comments, questions and tips

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9th Jun, 2013
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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