Spicy Thai Fish Kebabs
Recipe GLPRa598e8aa834e84
Tender white fish marinated in aromatic Thai spices, threaded onto skewers with vibrant bell peppers, onions, and cherry tomatoes, then oven-roasted until the fish is perfectly cooked and flaky. Served with a cooling herbed yogurt sauce and fluffy jasmine rice for an easy, restaurant-quality meal.
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Ingredients
1 tbsp Thai spice mix (such as Thai lemongrass and coconut stir-fry seasoning)
1 tsp vegetable oil, plus extra for brushing
250g skinless white fish fillets (plaice or pollock), cut into strips
1 yellow bell pepper, seeded and cut into chunks
1 medium onion, cut into chunks
4 cherry tomatoes
150ml low-fat plain yogurt
1 tbsp fresh parsley, finely chopped
Fresh lemon juice to taste
Salt and freshly ground black pepper to taste
Thai jasmine rice to serve
Directions
Preheat your oven to 180°C (gas mark 4, or 160°C if using a fan oven). Line a baking tray with foil and lightly brush it with vegetable oil to prevent sticking.
In a shallow bowl, combine the Thai spice mix with the 1 teaspoon of vegetable oil, stirring to create a paste. Season the mixture generously with salt and pepper.
Take each fish fillet strip and roll it thoroughly in the spice mixture to coat all sides evenly.
Loosely fold each spiced fish strip into a concertina pattern and thread it onto a metal or wooden skewer (soak wooden skewers in water for 30 minutes first to prevent burning).
Following the fish on each skewer, thread 2–3 chunks of yellow pepper and onion, alternating them for visual appeal. Finish each skewer with a cherry tomato.
Place the assembled skewers on the prepared baking tray and roast in the preheated oven for 8–10 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
While the kebabs roast, stir the fresh chopped parsley into the low-fat yogurt. Taste and adjust with lemon juice, salt, and pepper until you reach your desired flavor balance.
Cook the jasmine rice according to package directions. Serve the hot fish kebabs alongside a portion of jasmine rice and a generous dollop of the herbed yogurt sauce.
