Grilled Fish Skewers
The Quirky Foodster Team
Ingredients
- Firm white fish fillets, cut into cubes — 600 g (1.3 lb)
- Garlic cloves, minced — 2
- Lime, juiced — 1
- Vegetable oil — 2 tbsp
- Salt — 1/2 tsp
- Black pepper, — to taste
- Wooden or metal skewers
Method
- In a bowl, combine the garlic, lime juice, oil, salt and pepper to make a marinade.
- Add the fish cubes and toss gently to coat evenly. Marinate for 15-20 minutes.
- If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
- Thread the marinated fish pieces onto the skewers.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the skewers for 3-4 minutes per side, until the fish is lightly charred and cooked through.
- Serve hot, straight off the skewer.
Introduction: Small chunks of fresh fish, marinated and grilled on skewers over an open flame, are a popular street food and market snack across Vanuatu's coastal towns, offering a quick, flavourful bite showcasing the country's abundant fresh seafood.
Cultural Background: Small chunks of fresh fish, marinated and grilled on skewers over an open flame, are a popular street food and market snack across Vanuatu's coastal towns, offering a quick, flavourful bite showcasing the country's abundant fresh seafood.
Tips: Don't over-marinate the fish in lime juice, as the acid can start to 'cook' it before grilling. Don't overcrowd the pieces on the skewer, so heat can reach all sides evenly. Serve immediately while hot for the best texture and flavour.
Variations: Add chunks of onion and bell pepper between the fish pieces for colour and flavour. Brush with a little extra coconut cream while grilling for added richness. Serve with a side of fresh salad or rice. Not applicable in its traditional form; the dish is defined by grilled fish.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat, or briefly on a grill, until warmed through.
FAQs:
Q: What fish works best for these skewers?
A: A firm, fresh white fish that holds together well on the grill, such as snapper or similar reef fish, works best.
Q: Can these be cooked indoors?
A: Yes, a stovetop grill pan works well if an outdoor grill isn't available.
Q: How long should I marinate the fish?
A: About 15-20 minutes is sufficient; longer marinating in lime juice can start to firm the fish texture before grilling.
- Firm white fish fillets, cut into cubes — 600 g (1.3 lb)
- Garlic cloves, minced — 2
- Lime, juiced — 1
- Vegetable oil — 2 tbsp
- Salt — 1/2 tsp
- Black pepper, — to taste
- Wooden or metal skewers
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