Tropical Fish Kebabs

Our family members loves seafood, and we’re often experimenting with distinct strategies to put together it. By means of a number of iterations we arrived up with these fish kebabs that are a fusion of Asian and Island flavors. They are a bit of get the job done to make, but feel me they are value it.


1 lb of Mahi Mahi slice into 2 inch cubes

1 eco-friendly pepper slice into 2 inch items

1 doz cherry tomatoes

1 cup of pineapple slice int 2 inc cubes

1 onion slice into 2 inch items

1 papaya slice into 2 inch cubes

3/4 cup water

2 tbl corn starch combined totally with 2 tbl water

1/2 cup puree mango

1 tbl soy sauce

1 tbl sherry

1/2 tsp chili paste

2 tbl sugar

2 crushed garlic cloves

3 tsp grated ginger root

2 tbs peanut oil

3 tbl white vinegar

3 eco-friendly onions shredded lengthwise

olive oil

kosher salt

new ground pepper

Incorporate water, mango puree, soy sauce, vinegar and sugar in a massive mixing bowl. Heat the peanut oil in a massive skillet and add the garlic and ginger. Cook dinner for a number of minutes and stir in the sauce combination. Simmer this down for about 10 minutes and stir in the corn starch combination. Simmer some more, regularly stirring, until eventually awesome and thick. Include the chili paste and eco-friendly onion and lower warmth to warm.

Consider some kebob skewers and and organize the fish, eco-friendly pepper, onion, tomatoes, pineapple and papaya in a colorful pattern. Be aware: if you are employing wood skewers, make sure you soak them in water for various hours initially so the will not melt away. Brush the skewered substances with olive oil and period with salt and pepper. Cook dinner them above a low burning flame, turning from time to time until eventually the fish is cooked–about 10 minutes. Serve them with rice and go over them with the sauce. A small shredded coconut makes an brilliant garnish.

Supply by Jack Graham

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