Ingredients with Measurements:
- 1 lb. white fish fillet, deboned and skinned
- 1/2 cup cornstarch
- 1/4 cup water
- 1/4 cup fish sauce
- 2 tbsp. sugar
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. paprika
- 1 tbsp. vegetable oil
- 1/2 tsp. black pepper
- 10-12 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Cut the fish fillet into small pieces and place them in a food processor. Pulse until the fish turns into a paste.
2. In a bowl, mix together the cornstarch, water, fish sauce, sugar, garlic powder, onion powder, paprika, vegetable oil, and black pepper until well combined.
3. Add the fish paste to the bowl and mix until the paste is fully coated with the mixture.
4. Thread the fish paste onto the soaked bamboo skewers, making sure to pack it tightly.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill the skewers for 3-4 minutes on each side or until fully cooked and lightly charred.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
Makes 10-12 skewers
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 10g
Protein: 12g
Substitutions for ingredients:
- White fish fillet can be substituted with any firm white fish such as cod or halibut.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add chopped herbs such as cilantro or parsley to the fish paste mixture for added flavor.
- Use shrimp or scallops instead of fish for a seafood skewer.
Tips and tricks:
- Soaking the bamboo skewers in water prevents them from burning on the grill.
- Pack the fish paste tightly onto the skewers to prevent them from falling apart on the grill.
- Serve with a sweet chili sauce or a peanut sauce for dipping.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the skewers in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the skewers on a platter with a bed of lettuce or herbs for a colorful presentation.
Garnishes:
Garnish with chopped scallions or sesame seeds for added texture and flavor.
Pairings:
Serve with a side of steamed rice or grilled vegetables for a complete meal.
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Cucumber salad
Troubleshooting advice:
- If the fish paste is too wet, add more cornstarch to the mixture.
- If the skewers are falling apart on the grill, pack the fish paste more tightly onto the skewers.
Food safety advice:
- Make sure to fully cook the fish paste to prevent any foodborne illnesses.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Fish paste is a common ingredient in Southeast Asian cuisine, particularly in Thailand and Vietnam.
Flavor profiles:
Savory, slightly sweet, and spicy.
Serving suggestions:
Serve as an appetizer or as a main dish with a side of steamed rice or grilled vegetables.
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Region: Thai