How to make Oriental Fish Kababs -

Skewered fish, mushrooms, black grapes and lychees served withoriental sauce.

Sanjeev Kapoor

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Fish fillets (फिश फिले), Button Mushrooms (बटन मशरूम)

Cuisine : Chinese

Course : Snacks and Starters

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For more recipes related to Oriental Fish Kababs checkout Fish Cutlet, Grilled Fish Fingers, Fish Cakes With Cucumber Relish, Crispy Fried Fish . You can also find more Snacks and Starters recipes like Tofu Dumpling Baked Chicken Cordon Bleu Tallela Masalyatla Sarga Vegetable Hot Dog

Oriental Fish Kababs

Oriental Fish Kababs Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Oriental Fish Kababs Recipe

  • Fish fillets 500 grams

  • Button Mushrooms 16

  • Black grapes seedless 24

  • Lychees Peeled halved and stoned 12

  • Oil 1/2 tablespoon

  • Oil 1 tablespoon

  • Ginger chopped 1 inch piece

  • Garlic crushed 2 cloves

  • Soy sauce 2 tablespoons

  • Black peppercorns crushed 1 teaspoon

  • Red wine optional 2 tablespoons

  • Honey 2 teaspoons

Method

Step 1

Clean the fish and cut it into twenty four equal size cubes. Apply lemon juice and keep aside. Wash and cut the stems of mushrooms. Sweat the mushrooms in a covered non-stick saucepan on medium heat for three to four minutes. Toss them occasionally. Remove, strain and keep the mushrooms aside and reserve the cooking liquor for the sauce.

Step 2

For the sauce heat oil in a small non-stick pan over moderate heat, add garlic and ginger and sauté for fifteen seconds on medium heat. Add the soy sauce, crushed peppercorns, reserved cooking liquor, red wine and one-fourth cup of water and bring to boil.

Step 3

Add honey and mix well. Lower the heat and simmer gently for two to three minutes. Remove and keep warm till the kebabs are ready. Skewer fish, mushrooms, black grapes and lychees onto the wooden skewers. Brush with the oil and grill for ten minutes.

Step 4

Alternately cook it in a preheated oven (180°C) for ten to twelve minutes or until the fish is tender. You can also cook this dish on a griddle plate or a thick pan. Use a non-stick pan for better results. Make sure to turn the skewers at regular intervals for even cooking. Lace the kebabs with the sauce and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.