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Spiced fish kebabs with chutney and pickled onion

Get to know your spice rack with this delicious seafood recipe. Light up the fire and see just how much flavour these spiced fish kebabs are packing.

SERVES 4 // COOKING TIME 1 hour 15 min

For the chutney
½ cup mint
1 cup coriander
½ onion, chopped
3 tbsp lime juice
1 tbsp sugar
1 green chilli, sliced
½ tsp cumin
½ tsp salt
For the pickled onion
½ cup water
½ cup apple-cider vinegar
1 tbsp sugar
1 tsp salt
1 tsp black peppercorns
1 tsp yellow mustard seeds
1 red onion, thinly sliced
For the spicy fish kebabs
1 kg white fish, filleted
1 tbsp olive oil
1 tsp seafood masala
1 tsp cumin
1 tsp fennel powder
1 tsp ground coriander
1 tsp garlic powder
½ tsp salt

For the chutney
1. Add all the ingredients to a food processor and blend until smooth. Set aside until ready to serve.
For the pickled onion
1. Add the water, vinegar, sugar and salt to a pot over medium heat. Stir until dissolved and then increase the heat to high and bring to the boil.
2. As soon as it boils, add the peppercorns and yellow mustard seeds.
3. Remove from the heat and add the red onions. Set aside to cool.
For the spicy fish kebabs
1. Preheat oven to 200ºC.
2. Cut the fish into bite-sized chunks and place in a bowl.
3. Mix remaining ingredients together in a bowl to make a paste and spread evenly all over the fish.
4. Cover and allow to marinate for 30 minutes.
5. Thread 3–4 chunks of fish onto each skewer and arrange on a wire rack over an oven tray.
6. Bake for 12–15 minutes, until cooked through. Allow to rest.
7. Spoon some chutney on to a serving plate and top with the spiced fish kebabs and some pickled onions.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto //

For a meat-free option, our cauliflower kebabs with sticky chilli sauce is a must!

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