If you are looking for a new way to cook Sword, these grilled red curry cabinets bring flavors inspired by Thai to your table in less than 30 minutes.
Caps fish sword
I am seasoned a fish sword cubes in a simple mixture of red curry paste and coconut milk, then tie them on skewers and grill until they are charred and juice. A spray from Coconut Coconut sauce, sprinkle of coriander and pressure from the top lime of the upper ties all of them together. This Kabobs is perfect for anyone who loves Fish recipeseasy Sharing recipesOr light Summer dinner ideas. Serve with white or brown rice, or a pair with a simple side of vegetables for a full meal.
Why do you like these fish sword kabobs
I love any recipe that allows me to go out and barbecue in the summer. And the reward points if I do not have to spend hours preparing them. The two components are used only, in addition to salt, and does not require any cutting.
- fast: Ready in 20 minutes
- High in protein: More than 22 grams of protein per meal
- Fresh and bold Thai flavor: Use your favorite red curry paste to get the best Thai flavor with minimal voltage.
- Easy summer dinner idea: An easy meal you can grill outside while enjoying the weather
- Satisfy food restrictions: Normally dairy -free, low -carb, and gluten -free
For more grilled fish kebab recipes, try these Missu salmon skewers and grilled salmon skewers.
The ingredients you will need
Below are the ingredients for this easy -to -learn cables. See the recipe card below to get exact measurements.
- swordfish It is a strong fish that remains intact on the skewers. If you are using frozen fish, be sure to put them in the refrigerator the day before the melting.
- Red curry paste: I used Mekhala Thai Red Curry, which is a little on the hot side. Curry pastes differ in spices, so choose one depending on heat tolerance. Thai cuisine is more moderate in heat.
- Coconut milk It balances heat from curry and makes salty water.
- salt Fish seasons and flavors of salt water components are highlighted.
- appetizers With chopped coriander and lemon pegs
How to make the Thai Saif Saif Saif
It takes only a few minutes, and Kabobs cooks in 10 minutes, making it perfect in the busy nights of the week. See the recipe card at the bottom for printable trends.
- Make salty water, the Thai sword of the sword of the Thai: Mix the red curry paste, coconut milk and salt. Add fish and clash in the refrigerator for 30 minutes to 4 hours. Any time the fish will become soft.
- Make rock sauce By combining the remaining coconut milk and curry.
- Caps assembly: Run the style fish on metal skewers, and dirt the grill into a high medium heat.
- How much time to barbecue sword sword Kabobs: The roast of the skewers, and rotate it every 3 to 4 minutes, until they are cooked through and dying from all sides. It should be fully cooked after 8 to 10 minutes.
- How to serve: Sprinkle or brush the sword fish with the remaining sauce, appetizers with coriander, served with lemon and rice.
Tips and changes
- No grill? No problem! Cut these fish’s swords in the oven for 3-4 minutes on each side or cook them in a grill frying pan on the stove.
- No, a sword fish? This works well with other fixed fish, such as albott, salmon, or even shrimp.
- Want more vegetables? Add sweet pepper, red onions or zucchini to skewers.
- He hates coriander? Delete it or replace the Thai basil.
- No metal skewed? Soak wooden skewers in water for 30 minutes before using them.
fruit: 4 Meals
Submission size: 1 Cable
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Add 1 tablespoon of red curry paste, coconut milk, and a teaspoon of a mixture of mixing and whisk evenly. Add the cubes of the sword and stir to cover the fish in salt water. Cover and leave it in the refrigerator for at least 30 minutes, but up to 4 hours.
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In a small bowl, mix the remaining coconut milk with Carrie 1 teaspoons and mix well.
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Fish thread on metal skewers.
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Heat the grill to the high heat medium and network oil.
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Spray kabobs with non -stick cooking and transfer to the grill in an equal layer. Pur grille for a few minutes for each side, until the fish are easily released from the grill networks. To convert the cobs, use a metal spoon to relieve fish from the grill and wrap it to rotate to the other side. Raise from the grill by just cooking the fish, about 8 to 10 minutes.
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Transfer to a plate, wet or brush with the remaining sauce and decorations with chopped coriander, served with lemon and rice baccies, if desired.
The last step:
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Differences
- No grill? No problem! Cut these fish’s swords in the oven for 3-4 minutes on each side or cook them in a grill frying pan on the stove.
- I hate the sword thickness? This works well with other fixed fish, such as albott, salmon, or even shrimp.
- Want vegetables? Add sweet pepper, red onions or zucchini to skewers.
- He hates coriander? Delete it or replace the Thai basil.
- No metal skewed? Soak wooden skewers in water for 30 minutes before using them.
Service: 1 Cableand Thermal calories: 215 kcaland Carbohydrates: 2.5 Zand protein: 22.5 Zand fat: 12 Zand Saturated fat: 6 Zand Cholesterol: 75 Nicheand Sodium: 454.5 Nicheand Viber: 0.5 Zand sugar: 0.5 Z
The right storage
The remaining grilled thickness in the refrigerator can be stored for up to two days. You can microwave, re -heat it in a skillet on the stove, or heat it in an oven 350 ° F.
More recipes for grilled fish will love it
For more dinner ideas using fish, check these Five delicious grilled fish recipes To inspire your next meal!
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