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🍽️ Asian Cod Skewers

479 kcal · 30 min · 4 servings

Ingredients

• 400 g cod fillet
• 300 g red snapper fillet (or pollock fillet as a substitute)
• 2 tsp grated lime zest
• 1 tsp yellow curry paste (Asian market)
• 2 tbsp fish sauce (Asian market)
• 2 garlic cloves
• 1 egg white
• 1 tbsp rice flour
• sesame oil (for frying)
• 12 stalks lemongrass
• 300 g pineapple flesh (finely diced)
• 150 g yellow bell peppers (finely diced)
• 2 white onions (finely chopped)
• 2 green chili peppers (seeded and finely chopped)
• 15 tbsp coconut flakes (or finely chopped coconut flesh)
• 2 tbsp vinegar (sherry vinegar)
• 1 tbsp chopped cilantro

Instructions

1. 1. Cut the cod fillet into small cubes.
2. 2. Peel the garlic and chop it roughly.
3. 3. Mix the fish with the garlic, curry paste, fish sauce, and lime zest.
4. 4. Puree the mixture in a blender or press it through a meat grinder.
5. 5. Lightly dampen your hands.
6. 6. Shape eight oval fish patties with your damp hands.
7. 7. Thread one stalk of lemongrass lengthwise through each patty.
8. 8. Heat 4 to 5 tablespoons of oil in a pan.
9. 9. Fry the skewers in batches in the hot oil.
10. 10. Turn them until they are golden brown on both sides.
11. 11. Place the finished skewers on kitchen paper to drain the excess oil.
12. 12. Put all the ingredients for the coconut vegetables into a bowl.
13. 13. Mix the vegetable ingredients well.
14. 14. Let the mixture sit at room temperature for about 20 minutes.
15. 15. Serve the vegetables alongside the fish skewers.

Nutrition per serving

• kcal: 479
• Protein: 36 g · Fett/Fat: 29 g · Carbs: 19 g