Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight Loss 
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Articles |
Post Recipes |
Specials |
Videos |
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Gingery Fish Kababs
By : Rehana KhambatyCategory : Barbecue and grilled, Fish
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- In a small saucepan, dissolve cornstarch in pineapple juice.
- Add soya sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool.
- Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
- Thread fish, pineapple and onion on skewers.
- Place on a hot grill (or under a broiler) until fish is done to your liking.
- Serve with rice. Heat marinade and use as a sauce over fish and rice.
Ingredients:
2 cups - pineapple juice
1 tbsp - cornstarch
2 tbsp - light soya sauce
1 1/2 tbsp - white vinegar
2 - garlic cloves, crushed
3 tbsp - minced fresh ginger
1 1/4 pounds - raw firm fish (surmai)
4 cups - fresh pineapple in large chunks (or substitute canned pineapple chunks)
1 - large red onion, cut in wedges
2 cups - pineapple juice
1 tbsp - cornstarch
2 tbsp - light soya sauce
1 1/2 tbsp - white vinegar
2 - garlic cloves, crushed
3 tbsp - minced fresh ginger
1 1/4 pounds - raw firm fish (surmai)
4 cups - fresh pineapple in large chunks (or substitute canned pineapple chunks)
1 - large red onion, cut in wedges
RECIPES BY REHANA KHAMBATY
