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🍽️ Lemongrass Fish Skewers

199 kcal · 30 min · 4 servings

Ingredients

• 500 g haddock fillet (skinless)
• 8 sprigs cilantro
• 2 sprigs mint
• 3 lime leaves
• 1 lime
• 2 tsp red curry paste
• salt
• pepper
• 8 stalks lemongrass
• 2 tbsp rapeseed oil
• 2 tbsp sweet chili sauce

Instructions

1. 1. Rinse the fish under cold water.
2. 2. Pat the fish dry with kitchen paper.
3. 3. Cut the fish into evenly sized cubes.
4. 4. Set the fish cubes aside until needed.
5. 5. Wash the coriander and mint leaves thoroughly.
6. 6. Shake the herbs dry.
7. 7. Pluck the leaves off the stems.
8. 8. Roughly chop the herbs with a large knife.
9. 9. Wash the lime leaves.
10. 10. Dry the lime leaves.
11. 11. Roughly chop the lime leaves.
12. 12. Cut the lime in half.
13. 13. Squeeze the juice from the lime.
14. 14. Place the chopped herbs and lime leaves into a blender.
15. 15. Add the curry paste to the blender.
16. 16. Add the fish cubes to the blender.
17. 17. Blend the mixture until medium-fine.
18. 18. Season the fish paste with salt.
19. 19. Season the fish paste with pepper.
20. 20. Wash the lemongrass stalks.
21. 21. Dry the lemongrass stalks.
22. 22. Divide the fish paste into eight equal portions.
23. 23. Wet your hands with water.
24. 24. Press one portion of fish paste firmly around a lemongrass stalk.
25. 25. Repeat this with the remaining portions and stalks.
26. 26. Heat oil in a non-stick frying pan.
27. 27. Fry the skewers one by one in the pan.
28. 28. Fry the skewers on all sides.
29. 29. Fry the skewers for four to five minutes.
30. 30. Serve the skewers with lime juice.
31. 31. Serve the skewers with chili sauce.

Nutrition per serving

• kcal: 199
• Protein: 27 g · Fett/Fat: 8 g · Carbs: 4 g