Red curry fish kebabs with coconut rice

Cooking Fish Red curry fish kebabs with coconut rice

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Lables: Egg free Gluten free Wheat free
  1. Thread fish, capsicum and onion alternately onto skewers. Brush skewers with curry paste.
  2. Place coconut milk, 1/2 cup cold water and rice in a heatproof, microwave-safe bowl. Cover with 2 layers of plastic wrap. Microwave on high (100%) for 5 minutes. Microwave on medium (50%) for 7 minutes. Set aside for 5 minutes or until remaining liquid is absorbed. Carefully remove plastic wrap. Using a fork, fluff rice to separate grains.
  3. Meanwhile, lightly spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook kebabs, in batches, turning occasionally, for 5 to 7 minutes or until fish is browned and cooked through.
  4. Place kebabs on plates. Top with coriander. Serve with coconut rice and lime cheeks.

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750g thick ling fish fillets, cut into 3cm pieces
1 large red capsicum, cut into 3cm cubes
4 spring onion bulbs, trimmed, quartered
1/3 cup Thai red curry paste
canola oil cooking spray
270ml can light coconut milk
1 cup Basmati rice, rinsed
1/4 cup fresh coriander leaves, to serve
lime cheeks, to serve

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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