Asian fish skewers recipe

50g (4oz) bread 1 garlic clove, finely chopped 15g (½oz) ginger, peeled and grated ½ small chilli, deseeded and finely chopped 300g (10oz) firm white fish, such as cod loins, cut into small pieces 1 tsp brown sugar ½ x 30g pack fresh coriander 1 medium egg 6 lemongrass sticks, cut in half lengthways 1 tbsp olive oil sweet chilli sauce, for dipping

Put the bread into a food processor and whizz until you have breadcrumbs. Add the garlic, ginger and chilli and blend again. Then add the pieces of white fish, sugar and fresh coriander and blend until everything is finely minced. Finally, add the egg to the mixture and whizz again until combined. Divide the mixture into 12 equal portions and then press each portion around a lemongrass stick, squeezing it into shape. Chill the skewers for at least 30 minutes in the fridge to firm up. Heat the oil in a frying pan and cook the skewers for 6-7 minutes, turning occasionally until golden and cooked through. You may need to cook the skewers in batches; just keep them warm in the oven while you cook the rest. Serve with sweet chilli sauce.

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