After the fish has marinated, these skewers are ready in a matter of minutes. Fragrant and tender, they’re a great addition to a summer barbecue spread.
- 130 g (½ cup) Greek yoghurt
- 2 garlic cloves, grated
- 1 cm piece ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground fennel
- salt and freshly ground black pepper, to season
- 600 g skinless thick-cut blue eye or ling fillets, cut into 3 cm cubes
- 1 red onion, thinly sliced into rings on a mandoline
- ½ tsp chilli powder
- 2 tbsp finely chopped dill
- 1 tbsp lemon juice
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour
- Place the yoghurt, garlic, ginger, turmeric, coriander, fennel, salt and pepper in a large bowl and mix well. Add the fish, stir to coat well, then cover and refrigerate for about 1 hour.
- Preheat a lightly oiled chargrill pan or barbecue to medium – high. Thread the fish onto soaked bamboo skewers and grill, turning occasionally, for about 5 minutes or until cooked through.
- Combine the onion, chilli powder, dill and lemon juice in a bowl and season to taste.
- Serve the fish skewers with the salad on top and lemon wedges on the side.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.