Coconut Encrusted Pineapple and Fish Kebabs with Mango Salsa
Recipes From A Pantry recipe - African
- Prep time
- 14 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 wooden skewers
- 400 g (14oz) skinless fish chunks
- 150 g (5.3oz) pineapple chunks
- 150 ml (0.6 cup) coconut milk
- 1/2 tsp ginger powder
- 1/4 tsp chilli flakes
- 1 garlic clove minced
- 1/2 tsp lime juice
- Salt
- 4 tbsp desiccated coconut
- 2 tsp vegetable oil
- 2 mangos peeled and cut into chunks
- 3 tbsp finely chopped red onion
- 1 tbsp finely chopped mild chilli
- 2-3 tbsp lime juice
- Salt
Instructions
- 1
Soak the skewers for about 30 mins before use.
- 2
Heat up the barbeque or grill.
- 3
Combine the fish, pineapple, coconut milk, ginger powder, chilli flakes, minced garlic, lime juice and salt and let the kebab mix marinate for 10 mins.
- 4
Thread the fish and pineapple chunks alternatively on to the skewers.
- 5
Decant the desiccated coconut onto a plate and then roll each kebab so that the coconut sticks to the fish and pineapple chunks.
- 6
Drizzle the vegetable oil on the kebabs and grill them for about 3 mins on each side or until the fish is cooked through.
- 7
Whilst the kebabs are cooking, prepare the mango salsa by mixing all the ingredients together and add more lime juice if you desire.
- 8
Serve the kebabs with a side of mango salsa and lime wedges.