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Fish & Bacon Kebabs With Fruity Curry Sauce

An attractive and different way to serve firm white fish.  This is a great recipe to adapt to your family’s likes and dislikes by adding fruit and vegetables your family likes.

± 750 g hake (skinless & boneless), defrosted overnight in the fridge
1 x 400 g apricot halves, drained
250 g rindless bacon
2 medium red or yellow sweet peppers
16 button mushrooms
1 large onion

Marinade
150 ml canola oil
100 ml white vinegar
30 ml parsley, finely chopped

Fruity Curry Sauce
30 g butter
50 ml cake flour
10 ml medium curry powder
375 ml reserved syrup from apricots
50 ml sultanas/raisins
2.5 ml salt
10 ml white vinegar

8 – 12 wooden skewers/sosatie sticks

  1. Dice the fish into 25 mm chunks and divide it between 8 plates, one for each kebab.
  2. Drain the apricots and reserve the syrup. Pour the syrup in a measuring jug and fill up with water to 375 ml and set aside.
  3. Divide the apricot halves and bacon rashers between the plates as well.
  4. See the peppers and cut into square sections (20 x 20 mm). Divide the pepper squares between the plates.
  5. Place two mushrooms on each plate.
  6. Cut the onion in half, separate the layers, cut into sections and divide between the plates.
  7. To thread each skewer, start with a bacon rasher and alternate the remaining portions of food, Folding the bacon in a zig-zag manor between the portions.
  8. Thread the diced fish and whole mushrooms alone between the zig-zagged bacon, but combine the onion, apricot and peppers before folding over the bacon.
  9. Do not push each portion to the end of the skewer, it will move backwards automatically while threading.
  10. Place the kebabs in a shallow glass or tupperware dish large enough to hold them in a single layer.
  11. Combine the ingredients for the marinade in a mixing bowl and mix well.
  12. Pour the marinade over the kebabs and marinate for at least two hours or up to 12 hours before grilling. Turn over from time to time.
  13. Prepare the sauce in the mean time. Melt the butter in a medium saucepan and stir in the cake flour, curry powder and reserved syrup and water mixture away from the heat.
  14. Cook on a medium heat until thickened. Stir in the sultanas or raisins, vinegar and pepper and simmer gently for 5 minutes.
  15. Grill about 100 mm away from the element, 6 to 8 minutes on each side until the kebabs are a golden colour or cooked.
  16. Take care while grilling to ensure that the fish does not dry out too much or the vegetables scorched.
  17. Line a large serving platter or individual plates with rice and arrange the kebabs on top. Spoon over a little of the sauce and serve the rest in a separate bowl.

6 servings.

Recipe by Carolié de Koster from Art Of Cooking page 174.