Lemongrass & Ginger Fish Skewers - Part 1

Lemongrass & Ginger Fish Skewers

Serves 4
30 minutes
700 grams boneless snapper fish fillets, minced (or your favourite firm white fish or trout)
3/4 cup green beans, finely chopped
2 tablespoons fish sauce
1/2 tablespoon Lightly Dried Ginger
1 teaspoon Lightly Dried Coriander
1/2 tablespoon Lemongrass Cold Blended Paste
1 tablespoon red curry paste
vegetable oil, for cooking
Short Bamboo skewers
1/4 cup white vinegar, for dipping sauce
1/2 cup caster sugar, for dipping sauce
3 teaspoons Lightly Dried Coriander , for dipping sauce
1 teaspoon Lightly Dried Chilli , for dipping sauce
1/2 cinnamon stick, for dipping sauce
2 teaspoons fish sauce, for dipping sauce

To make the Fish Skewers, Place fish, beans, fish sauce, ginger, coriander, lemongrass and curry paste in a bowl and mix


Mold a large golf ball size fishcake mix onto a skewer and keep molding till firm and elongated on the skewer


Refrigerate for 10 – 15 minutes.


Heat oil in a wok (or frypan) and shallow fry until fish is cooked and golden brown.


Remove from oil and drain and serve with dipping sauce. 


To make the Dipping Sauce, combine all ingredients except fish sauce in a pan and bring to boil and cook for 5 minutes until syrupy consistency. Let Cool.


Make a vemicelli salad following the steps outlined here

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