Grilled Fish kebabs marinated in Thai Spice mix
500 gms firm white fish fillets, skinless cut into stripes (plaice or pollack fillets preferred)
1/3 cup extra virgin olive oil/vegetable oil
2 red onions cut into square chunks
8 cherry tomatoes
2 yellow pepper, cut into chunks
1 tbsp fresh lemon juice
2 tbsp thai spice mix or we can use readymade schwartz thai lemon grass and coconut stir-fry seasoning mix
10 bamboo skewers, soaked in water
Thai spice mix:
Grind all mixture below to make thai spice mix and store it in an airtight jar for future use.
1/2 tbsp dried cumin
1 tbsp sea salt
1 tbsp freshly ground white pepper
1 tbsp freshly ground black pepper
1 tbsp ground dried hot thai chilies, or to taste
2 tbsp dried lemongrass
2 tbsp dried lime zest
2 tbsp garlic powder
2 tbsp dried ginger
2 tbsp dried mint
2 tbsp toasted unsweetened coconut, ground
Mix Thai spices, oil and lemon juice in a large non-metallic bowl and stir.
Place fish in marinade and roll. Then lift fish out of marinade and thread onto skewers followed by red onions, pepper chunks and one cherry tomato.
Line the grill pan with foil and brush little oil. Preheat grill on high for five minutes.
Arrange skewers on the grid of the grill pan and brush with marinade.
Grill them for 8-10 minutes until fish is opaque in centre and white. Turn twice while grilling.
Or preheat the oven to 180c/gas 4/ fan 160c. Arrange skewers on foiled baking tray and roast for 8-10 minutes.
Serve with Thai jasmine rice.