I won't yet have long past to Maldives however not anything is stopping me exploring it through the food. After a variety of drool worthy research, I figured that these coconut encrusted pineapple and fish kebabs served alongside a helping of mango salsa surely captured the flavours of the Maldives for me. clean and crunchy, sweet, mild with a hint of spice these fish kebabs will in reality feature in my candlelit seashore supper.
INGREDIENTS
For The Coconut, Pineapple and Kebabs:
- 8 wooden skewers
- 400 g (14oz) skinless fish chunks
- 150 g (5.3oz) pineapple chunks
- 150 ml (0.6 cup) coconut milk
- 1/2 tsp ginger powder
- 1/4 tsp chilli flakes
- 1 garlic clove minced
- 1/2 tsp lime juice
- Salt
- 4 tbsp desiccated coconut
- 2 tsp vegetable oil
For The Lime Mango Salsa:
- 2 mangos peeled and cut into chunks
- 3 tbsp finely chopped red onion
- 1 tbsp finely chopped mild chilli
- 2-3 tbsp lime juice
- Salt
INSTRUCTIONS
- Soak the skewers for about 30 mins before use.
- Heat up the barbeque or grill.
- Combine the fish, pineapple, coconut milk, ginger powder, chilli flakes, minced garlic, lime juice and salt and let the kebab mix marinate for 10 mins.
- Thread the fish and pineapple chunks alternatively on to the skewers.
- Decant the desiccated coconut onto a plate and then roll each kebab so that the coconut sticks to the fish and pineapple chunks.
- Drizzle the vegetable oil on the kebabs and grill them for about 3 mins on each side or until the fish is cooked through.
- Whilst the kebabs are cooking, prepare the mango salsa by mixing all the ingredients together and add more lime juice if you desire.
- Serve the kebabs with a side of mango salsa and lime wedges.
Based On The Recipe From: https://recipesfromapantry.com/coconut-encrusted-pineapple-and-fish-kebabs-with-mango-salsa/
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