Thai cuisine has been slowing growing on us. It is truly a fantastic cuisine with so many subtle flavors - the lemongrass, coconut milk, ginger, tamarind, etc. It is also a very versatile cuisine and easy to fuse with other cuisines. We converted a traditional chicken satay to a fish satay with Thai flavors. Total love for this f(d)ish!
Ingredients
250 gm basa fish fillet, cut in cubes
1/2 cup red and yellow bell peppers, cut in squares
Marinade
1 tsp tamarind paste
1 tbsp coconut cream (1/4 cup coconut milk)
1 tsp thai red curry paste
1 tsp brown sugar
1 tsp lemon juice
1/2 tsp grated ginger
Sea Salt and black pepper to taste
Method
1. Marinate the fish and bell peppers for about one hour. Place them in soaked bamboo skewers alternating fish and peppers
2. Heat a bit of oil in a grill pan or flat bottomed pan.
3. Place skewers on the pan and rotate cooking from all sides.
Serve with a soy or peanut sauce
Ingredients
250 gm basa fish fillet, cut in cubes
1/2 cup red and yellow bell peppers, cut in squares
Marinade
1 tsp tamarind paste
1 tbsp coconut cream (1/4 cup coconut milk)
1 tsp thai red curry paste
1 tsp brown sugar
1 tsp lemon juice
1/2 tsp grated ginger
Sea Salt and black pepper to taste
Method
1. Marinate the fish and bell peppers for about one hour. Place them in soaked bamboo skewers alternating fish and peppers
2. Heat a bit of oil in a grill pan or flat bottomed pan.
3. Place skewers on the pan and rotate cooking from all sides.
Serve with a soy or peanut sauce
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