This is a very easy recipe to make that can be simplified even further if you need to save time. Try with a variety of fish until you get the texture you prefer. The flavour of this recipe will vary depending on which fish you use, as texture has such a great influence on the amount of saturation of flavour to a dish.
Vietnamese Fish Kebabs
450g firm white fish such as monkfish, snapper or grouper
1 onion – finely grated
2 garlic cloves, finely chopped
1 ¼ inch (4cm) piece of fresh ginger, finely chopped
1 fresh red chilli, seeded and finely chopped
1 tsp ground turmeric
5 tbsp vegetable oil
3 tbsp fish sauce
2 tbsp shaoxing red wine (or mirin or sake)
2 spring onions finely chopped
½ bunch of fresh dill, picked and chopped
Salt and freshly ground black pepper
3½ oz (100g) skinned raw peanuts, dry roasted until golden, then roughly crushed, to garnish
Lime wedges to serve
Clean the fish, removing the bones and the skin (you could ask your fishmonger to do this). Cut the flesh into 1¼ (3cm) cubes, and put in a glass or ceramic bowl. Grate the onion using a cheese grater to form a rough pulp. In a bowl, mix the onion, garlic, ginger and chilli. Add the turmeric, 2 tbsp of the oil, fish sauce and rice wine, and stir to combine. Pour over the cubed fish, and marinate, covered in the refrigerator for 2-3 hours.
To make the basting sauce, heat the reaming 3 tbsp vegetable oil in a pan over a medium-high heat. Add the spring onions and dill. Cook for 2 minutes until fragrant. Remove from the heat and allow to infuse.
Soak a handful of short bamboo skewers in cold water for at least 30 minutes to avoid scorching. Heat a BBQ or ridged cast-iron pan until hot. Skewer the pieces of marinated fish onto the bamboo skewers. Season with salt and black pepper. Grill the kebabs or fish on the hot grill for 2 minutes on each side, basting with the spring onions and dill mixture while grilling. When they are cooked scatter with the crushed peanuts, and serve hot with lime wedges. Enjoy as always!
Kumud Gandhi – Food Devotee and founder of The Cooking Academy – A cookery school that puts healthy ingredients at the heart of everything it teaches.For further information on diets and nutrition contact Kumud on firstname.lastname@example.org For more information about her Cookery Classes or food consultancy, please contact www.thecookingacademy.co.ukor call Sonia Basra on 01923 778880
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.