Tropical Fish Kebabs

Our relatives loves seafood, and we are usually experimenting with distinctive strategies to put together it. Through a couple iterations we arrived up with these fish kebabs that are a fusion of Asian and Island flavors. They are a bit of do the job to make, but think me they’re well worth it.


1 lb of Mahi Mahi reduce into 2 inch cubes

1 inexperienced pepper reduce into 2 inch pieces

1 doz cherry tomatoes

1 cup of pineapple reduce int 2 inc cubes

1 onion reduce into 2 inch pieces

1 papaya reduce into 2 inch cubes

3/4 cup drinking water

2 tbl corn starch mixed completely with 2 tbl drinking 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 inexperienced onions shredded lengthwise

olive oil

kosher salt

new ground pepper

Merge drinking water, mango puree, soy sauce, vinegar and sugar in a massive mixing bowl. Heat the peanut oil in a massive skillet and increase the garlic and ginger. Cook dinner for a couple minutes and stir in the sauce combination. Simmer this down for about 10 minutes and stir in the corn starch combination. Simmer some extra, frequently stirring, until eventually nice and thick. Include the chili paste and inexperienced onion and decrease warmth to heat.

Consider some kebob skewers and and arrange the fish, inexperienced pepper, onion, tomatoes, pineapple and papaya in a colorful pattern. Take note: if you are utilizing wood skewers, make confident you soak them in drinking water for various hours first so the won’t burn off. Brush the skewered elements with olive oil and season with salt and pepper. Cook dinner them over a small burning flame, turning from time to time until eventually the fish is cooked–about 10 minutes. Provide them with rice and include them with the sauce. A minor shredded coconut makes an wonderful garnish.

Supply by Jack Graham

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