Fish Skewers with Avocado Dressing
I just love fish cakes of all sorts and these are so easy to make and are so tasty, Eat them as a starter or as finger food, all you need is boneless fish fillets.
Feature Fish; Crimson Snapper
Makes 8 skewers
Cooking Time 30 minutes
400g firm white fish fillet, skin off and roughly chopped
1 egg white
2cm knob of fresh ginger, peeled and roughly chopped
1 clove garlic
3 Kaffir lime leaves, roughly chopped
3 coriander roots and stalks, roughly chopped (Coriander leaf for Serving)
2 Tb of chilli sauce or other hot sauce
1 tsp fish sauce
4 lemongrass stalk, halved
1 Avocado, skinned and de-seeded
2 Tb Lemon juice
1 Anchovy fillet
1 clove garlic
1/4 cup of Olive oil, you can use some of the oil from the anchovies
1/2 tsp salt
Place into a jar the avocado, anchovy fillet, lemon juice, garlic, salt and avocado and blitz using a stab mixer until creamy
Note the fish is twice cooked.
Pre-heat the oven to 200°C
Pre-heat a skillet or large frying pan (I use an oven proof frying pan, that i can place straight into the oven later)
Place the fish, egg white, ginger, garlic, kaffir lime leaves, coriander, chilli sauce, fish sauce into a food processor and blitz until well combined and smooth.
Shape the mixture around lemongrass stalks.
Oil the pan and cook the skewers in batches just until browned on all sides
Finish cooking the skewers by placing onto a lined baking tray and baking for roughly 5 minutes.
Smear the dressing on a serving plate and place the fish skewers on top and sprinkle with coriander leaves.
Tip of the day: Peel ginger using a spoon.
You do not have the required permissions to view the files attached to this post.