Method :
-
Wash the
fillets and dry them on a kitchen paper.
-
Cut fish into
4 cm pieces.
-
Make a
marinade of all the other ingredients mixed well together.
-
Put the fish
pieces in and mix gently but thoroughly so that each piece is coated
with marinade.
-
Leave 15
minutes at room temperature or longer in the refrigerator.
-
Preheat
griller and while it is heating, thread pieces of fish on bamboo
skewers, 4 or 5 pieces on each.
-
Make sure all
the skin is on one side of the skewer.
-
Put skewers
on griller tray and grill 10 cm away from heat with skin side upwards,
for about 4 minutes.
-
Turn skewers
and grill other side for another 4 minutes, depending on thickness of
the fish.
-
Do not
overcook.
-
Serve kebabs
immediately accompanied by rice or chapatis and onion sambal.
Note :
Use fish of a good thickness, such as snapper, jewfish and similar
varieties, for it is difficult to thread very thin slices of fish on
skewers.
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