Spicy Coconut Fish Skewers Recipe

About this recipe

Spicy Coconut Fish Skewers are the perfect blend of bold flavors and satisfying textures. Marinated in a mix of coconut milk, red chili powder, turmeric, coriander, and fresh ginger, the fish cubes absorb a rich, creamy, and spicy essence. Grilled on skewers, they develop a smoky char and a beautifully golden crust that contrasts with their tender interior. Packed with 38g of protein, these skewers are not only delicious but also a great choice for gym-goers looking for a high-protein snack. The cooking process is straightforward, using a grill pan or tawa, and the marinade requires minimal prep time. Serve them with a garnish of fresh coriander and lemon wedges for an irresistible burst of freshness. These skewers make for a fantastic mid-week treat or a shareable appetizer for gatherings!

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 piece Coconut
• 250 ml Real Thai Unsweetened Coconut Milk

Instructions

1. 1. Cut the fish fillets into bite-sized cubes and pat them dry with a paper towel.
2. 2. In a bowl, mix coconut milk, red chili powder, turmeric, coriander powder, grated ginger, minced garlic, lemon juice, salt, and black pepper.
3. 3. Add the fish cubes to the marinade and toss gently to coat each piece evenly. Let it marinate for 20 minutes.
4. 4. Soak the wooden skewers in water for 10 minutes to prevent them from burning during cooking.
5. 5. Thread the marinated fish cubes onto the skewers, ensuring they are spaced slightly apart for even cooking.
6. 6. Heat vegetable oil in a grill pan or tawa over medium heat until shimmering.
7. 7. Place the skewers on the pan and cook for 4-5 minutes on each side, turning carefully to avoid breaking the fish.
8. 8. Brush the remaining marinade onto the fish while grilling to enhance flavor and keep them moist.
9. 9. Once the fish is golden and cooked through, transfer the skewers to a serving plate.
10. 10. Garnish with chopped coriander leaves and serve warm with lemon wedges on the side.