Use fresh rosemary skewers for your braai kebabs for a delicious flavour.
Masala Fish Kebabs
Pineapple and Coriander Salsa with Masala Fish Kebabs is a refreshing, yet exotic lunch time meal!
easy
SERVES 1
Ingredients
Salsa
- ½ pineapple, chopped into small cubes
- 1 red onion, finely chopped
- a handful of coriander, finely chopped
- salt and ground black pepper
Sauce
- 5 ml (1 t) ginger, finely grated
- 5 ml (1 t) garlic, finely chopped
- 30 ml (2 T) olive oil
- 45 ml (3 T) fresh orange juice
- 15 ml (1 T) Huletts Golden Syrup
- 15 ml (1 T) masala curry powder
- 1 kg salmon, skin removed
Method
- Preheat the oven to 180°C.
- Salsa: Combine all the ingredients in a medium bowl. Season to taste and set aside.
- Sauce: Combine the ginger, garlic, olive oil, orange juice, golden syrup and masala together in a bowl and set aside.
- Cut the fish into 3 cm × 3 cm cubes and skewer the fi sh. Brush with the sauce.
- Place the kebabs on an oven tray and bake for 5 - 6 minutes or until cooked and opaque. Serve with the salsa and extra coriander.
Top tips
Braai Kebabs
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Conversion Table
| Cups | Tablespoons | Grams | |
|---|---|---|---|
| Butter | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1 cup | 16 Tbsp | 227g | |
| Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
| 1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
| 1/2 cup | 8 Tbsp | 60g/55g | |
| 1 cup | 16 Tbsp | 120g/110g | |
| Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
| 1/3 cup | 5 Tbsp + 1 tsp | 65g | |
| 1/2 cup | 8 Tbsp | 100g | |
| 1 cup | 16 Tbsp | 200g | |
| Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
| 1/3 cup | 5 Tbsp + 1 tsp | 60g | |
| 1/2 cup | 8 Tbsp | 90g | |
| 1 cup | 16 Tbsp | 180g | |
| Water | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1/2 cup | 8 Tbsp | 114g | |
| 1 cup | 16 Tbsp | 227g |
