Tropical Fish Kebabs

Our household loves seafood, and we’re all the time experimenting with alternative ways to organize it. Via a number of iterations we got here up with these fish kebabs which might be a fusion of Asian and Island flavors. They seem to be a bit of labor to make, however consider me they’re value it.


1 lb of Mahi Mahi reduce into 2 inch cubes

1 inexperienced pepper reduce into 2 inch items

1 doz cherry tomatoes

1 cup of pineapple minimize int 2 inc cubes

1 onion reduce into 2 inch items

1 papaya minimize into 2 inch cubes

three/four cup water

2 tbl corn starch combined utterly with 2 tbl water

half cup puree mango

1 tbl soy sauce

1 tbl sherry

half tsp chili paste

2 tbl sugar

2 crushed garlic cloves

three tsp grated ginger root

2 tbs peanut oil

three tbl white vinegar

three inexperienced onions shredded lengthwise

olive oil

kosher salt

recent floor pepper

Mix water, mango puree, soy sauce, vinegar and sugar in a big mixing bowl. Warmth the peanut oil in a big skillet and add the garlic and ginger. Prepare dinner for a couple of minutes and stir within the sauce combination. Simmer this down for about 10 minutes and stir within the corn starch combination. Simmer some extra, continually stirring, till good and thick. Add the chili paste and inexperienced onion and scale back warmth to heat.

Take some kebob skewers and and organize the fish, inexperienced pepper, onion, tomatoes, pineapple and papaya in a colourful sample. Observe: in case you are utilizing picket skewers, ensure you soak them in water for a number of hours first so the will not burn. Brush the skewered components with olive oil and season with salt and pepper. Prepare dinner them over a low burning flame, turning once in a while till the fish is cooked–about ten minutes. Serve them with rice and canopy them with the sauce. Somewhat shredded coconut makes an superior garnish.

Source by Jack Graham