Fish Kebabs with Yogurt Sauce

Name: Fish Kebabs with Yogurt Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Latin American
Ingredients: 1½ lb ground fish (cod, sea bass, mahi-mahi, the fish of your choice); 2 tablespoons ginger root, finely chopped; 3 tablespoons cilantro, finely chopped; 1 egg, beaten; 4 tablespoons potato starch; 1 teaspoon lemon juice; Pinch of cayenne pepper; Salt to taste; 3 tablespoons vegetable oil; 1 cup Greek yogurt; 2 tablespoons olive oil; 1 garlic clove, minced; 1 teaspoon curry powder; Salt and pepper to taste

Author:
Ruth Israely
Publish date:
Jun 2, 2016

This dish has a lot of influence from our Afro-Antillean cuisine, developed by workers brought from the Caribbean Islands to work in the construction of the Panama Canal in the early 20th Century.

Note: This recipe combines dairy with fish. If it is not your custom to eat dairy and fish, omit the Yogurt Sauce, or substitute the Greek yogurt with a non-dairy parve yogurt.

30minDuration
10minCook Time
20minPrep Time
4Servings

Ingredients

Fish Kebabs

1½ lb ground fish (cod, sea bass, mahi-mahi, the fish of your choice)
2 tablespoons ginger root, finely chopped
3 tablespoons cilantro, finely chopped
1 egg, beaten
4 tablespoons potato starch
1 teaspoon lemon juice
Pinch of cayenne pepper
Salt to taste
3 tablespoons vegetable oil

Yogurt Sauce

1 cup Greek yogurt
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon curry powder
Salt and pepper to taste

Preparation

1. Mix well the first 8 ingredients in a bowl. Shape the kebabs with your hands.

2. Heat the vegetable oil in a large pan. When the oil is hot, fry the kebabs with the lid on top. Cook until golden on both sides. Take them out of the pan onto a serving plate layered with paper towels.

3. Mix the Yogurt Sauce ingredients and serve with the kebabs.