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
- Dice the fish into 25 mm chunks and divide it between 8 plates, one for each kebab.
- 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.
- Divide the apricot halves and bacon rashers between the plates as well.
- See the peppers and cut into square sections (20 x 20 mm). Divide the pepper squares between the plates.
- Place two mushrooms on each plate.
- Cut the onion in half, separate the layers, cut into sections and divide between the plates.
- 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.
- 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.
- Do not push each portion to the end of the skewer, it will move backwards automatically while threading.
- Place the kebabs in a shallow glass or tupperware dish large enough to hold them in a single layer.
- Combine the ingredients for the marinade in a mixing bowl and mix well.
- 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.
- 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.
- Cook on a medium heat until thickened. Stir in the sultanas or raisins, vinegar and pepper and simmer gently for 5 minutes.
- Grill about 100 mm away from the element, 6 to 8 minutes on each side until the kebabs are a golden colour or cooked.
- Take care while grilling to ensure that the fish does not dry out too much or the vegetables scorched.
- 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.