| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
|
Sainsbury’s, Sainsbury14 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Cod; (1lb) |
| 2 |
tb |
Fresh coriander; leaves and stalk |
| 1 |
|
Red chilli; chopped |
| 2 |
tb |
Fish sauce |
| 4 |
|
Kaffir lime leaves |
| 3 |
|
Spring onions; roughly chopped |
| 1 |
ts |
Brown sugar |
| 1 |
|
Egg white |
|
|
Salt and freshly ground black pepper |
| 40 |
g |
Green beans; sliced thinly (1 |
|
|
; 1/2oz) |
| 10 |
|
Kaffir lime leaves; soaked in water for |
|
|
; 10 minutes |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Place all the ingredients, except the green beans in a food processor.
Mix until well combined, about 1-2 minutes.
Stir in the beans.
Form the mixture into 25g (1oz) balls. Thread 2 balls onto each wooden
skewer, with a lime leaf in between.
Brush with olive oil.
Place under a hot grill and grill for 3-4 minutes on each side, until
cooked through.
Serve with a crisp salad, and a spicy dipping sauce.
Notes To prevent the skewers from burning under the grill, soak for 10-15
minutes in cold water.
Converted by MC_Buster.
NOTES : These spicy fish kebabs are a variation on the classic fishcakesand
equally tasty.
Converted by MM_Buster v2.0l.
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