From China’s ‘Chuan’ to North Americas ‘Shashlik’, the names and variants of meat used to make this dish vary largely.
Asian and African cuisines have one popular dish named Kebab that’s hard to resist as a crispy and delicious snack. Originated first in the Middle East, Kebabs became popular by different names in different lands. From China’s ‘Chuan’ to North Americas ‘Shashlik’, the names and variants of meat used to make this dish vary largely. While the traditional meats include mutton and lamb, the craze for this delicacy extends to fish, beef, chicken and pork too.
So without further adieu, here’s the recipe of Fish Kebabs that makes for a scrumptious meal and is easy to make. This grilled dish is best savoured with coriander chutney and tastes really good when garnished with lemon and served with salad. If you are looking to try a fish-based snack for a big gathering then, Fish Kebabs will make for plush and healthy options, since fish is rich in protein, vitamin B2, Omega 3 fatty acids and vitamin D. So wolf down on these kebabs that can lure any fish lover.
This grilled dish is best savoured with coriander chutney and tastes really good when garnished with lemon and served with salad.
Ingredients:
Salmon fish skinned and boned: 150 gram
Whitefish skinned and boned: 250 grams
Salt: ½ Tablespoon
Lemon Juice: 1 Tablespoon
Garlic: 1
Mustard oil : 3-4 Tablespoon
Gram flour: 2 Tablespoon
Grated Ginger: 4cm piece
Finely chopped Green Chillies: 2
Fresh Coriander chopped: Handful
Black Peppercorns: 1 tablespoon
Turmeric powder: ½
How to Make:
Step 1: Cut the fish into chunks then marinate it with salt and lemon juice.
Step 2: Place the marinated fish in a steamer with garlic that’s partly crushed and add lemon juice.
Step 3: Cook the fish in the steamer for 5-7 minutes then remove from the heat and leave it to cool down.
Step 4: Place most of the steamed fish and garlic into a food processor and blend it until smooth. Keep some of the steam fish aside so that it can be used as larger chunks for a richer texture.
Step 5: Place all the fish in a large bowl and keep that aside.
Step 6: Toast gram flour in a frying pan for around 5 minutes until it reaches a shade darker and leaves a slightly sweet fragrance.
Step 7: Now take out that bowl with the fish and add ginger, salt, green chilli, coriander, pepper, turmeric and toasted gram flour. Stir thoroughly to combine all the ingredients well and then refrigerate for 15-20 minutes. After taking the mixture out, make small Kebab.
Step 8:Â Heat mustard oil in the frying pan to smoking point and then remove from the heat and wait for it to cool down. Once cooled, reheat it gently to the cook fish.
Step 9: Fry the kebabs for 1-2 minutes from all sides until crispy and golden brown.
Step 10: Serve with salad, rice or burger buns with a dollop of tomato or coriander chutney.
Ingredients:
Salmon fish skinned and boned: 150 gram
Whitefish skinned and boned: 250 grams
Salt: ½ Tablespoon
Lemon Juice: 1 Tablespoon
Garlic: 1
Mustard oil : 3-4 Tablespoon
Gram flour: 2 Tablespoon
Grated Ginger: 4cm piece
Finely chopped Green Chillies: 2
Fresh Coriander chopped: Handful
Black Peppercorns: 1 tablespoon
Turmeric powder: ½
How to Make:
Step 1: Cut the fish into chunks then marinate it with salt and lemon juice.
Step 2: Place the marinated fish in a steamer with garlic that’s partly crushed and add lemon juice.
Step 3: Cook the fish in the steamer for 5-7 minutes then remove from the heat and leave it to cool down.
Step 4: Place most of the steamed fish and garlic into a food processor and blend it until smooth. Keep some of the steam fish aside so that it can be used as larger chunks for a richer texture.
Step 5: Place all the fish in a large bowl and keep that aside.
Step 6: Toast gram flour in a frying pan for around 5 minutes until it reaches a shade darker and leaves a slightly sweet fragrance.
Step 7: Now take out that bowl with the fish and add ginger, salt, green chilli, coriander, pepper, turmeric and toasted gram flour. Stir thoroughly to combine all the ingredients well and then refrigerate for 15-20 minutes. After taking the mixture out, make small Kebab.
Step 8:Â Heat mustard oil in the frying pan to smoking point and then remove from the heat and wait for it to cool down. Once cooled, reheat it gently to the cook fish.
Step 9: Fry the kebabs for 1-2 minutes from all sides until crispy and golden brown.
Step 10: Serve with salad, rice or burger buns with a dollop of tomato or coriander chutney.
Heat mustard oil in the frying pan to smoking point and then remove from the heat and wait for it to cool down.
