Ingredients with Measurements:
- 1 lb. firm white fish (such as cod or halibut), cut into 1-inch cubes
- 1/2 cup plain yogurt
- 1/4 cup fermented fish sauce
- 2 tablespoons grated ginger
- 2 tablespoons minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
- Bamboo skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the yogurt, fermented fish sauce, ginger, garlic, cumin, coriander, turmeric, cayenne pepper, salt, and pepper.
2. Add the fish cubes to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the fish cubes onto the soaked bamboo skewers, leaving a little space between each piece.
5. Grill the kebabs for 3-4 minutes per side, or until the fish is cooked through and slightly charred.
6. Serve hot with your choice of garnishes and sides.
- Time:
Preparation time: 10 minutes + 2 hours marinating time
- Cooking time: 6-8 minutes
5. Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 220
- Fat: 7g
- Carbohydrates: 6g
- Protein: 32g
Substitutions for ingredients:
- Instead of fermented fish sauce, you can use regular fish sauce or soy sauce.
- If you don't have bamboo skewers, you can use metal skewers or simply grill the fish cubes directly on the grill.
Variations:
- You can use different types of fish, such as salmon or shrimp, for this recipe.
- Add some chopped fresh herbs, such as cilantro or mint, to the marinade for extra flavor.
Tips and tricks:
- Make sure to soak the bamboo skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcook the fish, as it can become dry and tough.
Storage instructions:
- Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kebabs, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with some sliced lemons and fresh herbs for garnish.
Garnishes:
- Sliced lemons, chopped fresh herbs, chopped peanuts or cashews, sliced onions or scallions
Pairings:
- Serve the kebabs with a side of rice or quinoa and some grilled vegetables, such as zucchini or eggplant.
Suggested side dishes:
- Grilled vegetables, rice or quinoa, salad, naan bread
Troubleshooting advice:
- If the fish is sticking to the grill, brush some oil on the grill grates before cooking.
Food safety advice:
- Make sure to marinate the fish in the refrigerator, not at room temperature.
- Use a food thermometer to ensure that the fish is cooked to an internal temperature of at least 145°F.
Food history:
- Fermented fish is a traditional ingredient in many Southeast Asian cuisines, including Thai and Vietnamese.
Flavor profiles:
- The kebabs have a tangy, slightly spicy flavor from the fermented fish sauce and spices.
Serving suggestions:
- Serve the kebabs as a main dish for a summer barbecue or as an appetizer for a party.
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