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Coconut Encrusted Pineapple And Fish Kebabs With Mango Salsa

Coconut Encrusted Pineapple And Fish Kebabs With Mango Salsa

I won't yet have long past to Maldives however not anything is stopping me exploring it through the food. After a variety of drool worthy research, I figured that these coconut encrusted pineapple and fish kebabs served alongside a helping of mango salsa surely captured the flavours of the Maldives for me. clean and crunchy, sweet, mild with a hint of spice these fish kebabs will in reality feature in my candlelit seashore supper.

Coconut Encrusted Pineapple And Fish Kebabs With Mango Salsa

For The Coconut, Pineapple and Kebabs:
  • 8 wooden skewers
  • 400 g (14oz) skinless fish chunks
  • 150 g (5.3oz) pineapple chunks
  • 150 ml (0.6 cup) coconut milk
  • 1/2 tsp ginger powder
  • 1/4 tsp chilli flakes
  • 1 garlic clove minced
  • 1/2 tsp lime juice
  • Salt
  • 4 tbsp desiccated coconut
  • 2 tsp vegetable oil

For The Lime Mango Salsa:
  • 2 mangos peeled and cut into chunks
  • 3 tbsp finely chopped red onion
  • 1 tbsp finely chopped mild chilli
  • 2-3 tbsp lime juice
  • Salt

  1. Soak the skewers for about 30 mins before use.
  2. Heat up the barbeque or grill.
  3. Combine the fish, pineapple, coconut milk, ginger powder, chilli flakes, minced garlic, lime juice and salt and let the kebab mix marinate for 10 mins.
  4. Thread the fish and pineapple chunks alternatively on to the skewers.
  5. Decant the desiccated coconut onto a plate and then roll each kebab so that the coconut sticks to the fish and pineapple chunks.
  6. Drizzle the vegetable oil on the kebabs and grill them for about 3 mins on each side or until the fish is cooked through.
  7. Whilst the kebabs are cooking, prepare the mango salsa by mixing all the ingredients together and add more lime juice if you desire.
  8. Serve the kebabs with a side of mango salsa and lime wedges.

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