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🍽️ Grilled Fish Skewers with Lemongrass Chili Sauce

425 kcal · 30 min · 4 servings

Ingredients

• 100 g egg noodles
• 250 g red cabbage (1/8 red cabbage)
• 2 carrots
• 1 red bell pepper
• salt
• 3 tbsp sesame oil
• 1 lime (juice)
• 10 g Mizuna (1 handful)
• 5 g cilantro leaves (1 handful)
• 1 chili pepper
• 1 stalk lemongrass
• 750 g fish fillet (e.g. cod)
• 1 tbsp raw cane sugar
• 2 tbsp fish sauce
• 1 tbsp Ketjap manis (Indonesian soy sauce)
• 2 tsp tamarind paste

Instructions

1. 1. Cook the noodles in plenty of salted boiling water according to package instructions until al dente.
2. 2. Drain the noodles in a colander and let them drip dry.
3. 3. Wash the red cabbage and remove the hard core.
4. 4. Grate the red cabbage finely.
5. 5. Peel the carrots.
6. 6. Cut the carrots into thin strips.
7. 7. Halve the bell pepper lengthwise.
8. 8. Remove the seeds from the bell pepper.
9. 9. Wash the deseeded bell pepper.
10. 10. Cut the bell pepper into thin strips.
11. 11. Place the prepared vegetables in a large bowl.
12. 12. Lightly salt the vegetables.
13. 13. Let the vegetables sit for about 10 minutes.
14. 14. Add 1 tablespoon of sesame oil to the vegetables.
15. 15. Add two-thirds of the lime juice to the vegetables.
16. 16. Mix the vegetables with the oil and juice.
17. 17. Cut the drained noodles into smaller pieces.
18. 18. Fold the noodles into the salad.
19. 19. Wash the Mizuna and coriander leaves.
20. 20. Shake the herbs dry.
21. 21. Halve the chili pepper lengthwise.
22. 22. Remove the seeds from the chili pepper.
23. 23. Wash the deseeded chili pepper.
24. 24. Cut the chili pepper into thin strips.
25. 25. Wash the lemongrass.
26. 26. Remove the outer layer from the lemongrass.
27. 27. Slice only the pale part of the lemongrass into very thin slices.
28. 28. Rinse the fish fillets.
29. 29. Pat the fish fillets dry.
30. 30. Cut the fish fillets into 2 to 3 cm pieces.
31. 31. Thread the fish pieces onto 8 wooden skewers.
32. 32. Heat the remaining oil in a pan.
33. 33. Fry the fish skewers on all sides for 5 to 6 minutes over medium heat.
34. 34. Remove the cooked fish skewers from the pan.
35. 35. Add the chili strips and lemongrass to the hot pan.
36. 36. Sauté the chili and lemongrass for about 3 minutes.
37. 37. Add the sugar to the pan.
38. 38. Add the fish sauce to the pan.
39. 39. Add the Ketjap Manis to the pan.
40. 40. Add the remaining lime juice to the pan.
41. 41. Add the tamarind puree to the pan.
42. 42. Add 75 milliliters of water to the pan.
43. 43. Let the sauce simmer for another 2 to 3 minutes.
44. 44. Place the fish skewers back into the sauce.
45. 45. Turn the skewers in the sauce for about 1 minute.
46. 46. Plate the salad.
47. 47. Garnish the salad with coriander leaves and Mizuna.
48. 48. Place 2 fish skewers next to the salad.
49. 49. Drizzle the sauce over the fish skewers.

Nutrition per serving

• kcal: 425
• Protein: 42 g · Fett/Fat: 15 g · Carbs: 30 g