Coconut Encrusted Pineapple and Fish Kebabs with Mango Salsa
User Reviews
5.0
18 reviews
Excellent
Coconut Encrusted Pineapple and Fish Kebabs with Mango Salsa
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
For the coconut, pineapple and fish kebabs:
- 8 Wooden skewers
- 400 g (14oz) skinless fish chunks
- 150 g (5.3oz) pineapple chunks
- 150 ml (0.6 cup) coconut milk
- 1/2 tsp ginger powder
- 1/4 tsp chilli flakes
- 1 garlic clove minced
- 1/2 tsp lime juice
- salt
- 4 tbsp desiccated coconut
- 2 tsp vegetable oil
For the lime mango salsa:
- 2 mangos peeled and cut into chunks
- 3 tbsp finely chopped red onion
- 1 tbsp finely chopped mild chilli
- 2-3 tbsp lime juice
- salt
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Instructions
- Soak the skewers for about 30 mins before use.
- Heat up the barbeque or grill.
- Combine the fish, pineapple, coconut milk, ginger powder, chilli flakes, minced garlic, lime juice and salt and let the kebab mix marinate for 10 mins.
- Thread the fish and pineapple chunks alternatively on to the skewers.
- Decant the desiccated coconut onto a plate and then roll each kebab so that the coconut sticks to the fish and pineapple chunks.
- Drizzle the vegetable oil on the kebabs and grill them for about 3 mins on each side or until the fish is cooked through.
- Whilst the kebabs are cooking, prepare the mango salsa by mixing all the ingredients together and add more lime juice if you desire.
- Serve the kebabs with a side of mango salsa and lime wedges.
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User Reviews
Overall Rating
5.0
18 reviews
Excellent
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