Lemongrass & Ginger Fish Skewers - Part 1

Lemongrass & Ginger Fish Skewers

Serves 4
30 minutes
Ingredients
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
Method
1

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

2

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

3

Refrigerate for 10 – 15 minutes.

4

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

5

Remove from oil and drain and serve with dipping sauce. 

6

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.

7

Make a vemicelli salad following the steps outlined here

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