Shish kebab is a favorite dish of many people, which is traditionally prepared from various types of meat. If you want to surprise your guests with a delicious and unusual dish, then prepare a fish kebab.
This dish turns out to be delicious if you use only fresh fish, properly prepare the marinade and use spices. First, you need to choose the right fish: salmon, trout, cod, tuna or sturgeon are perfect for cooking barbecue. Large fish should be cooked on a wire rack, and small fish are better on skewers. It is also best to wrap small fish in foil, and it is best not to salt it before cooking, since salt takes up moisture.
Fish kebab can be prepared with the addition of natural juice. Excellent spices for all types of fish can be coriander, black pepper, cardamom, lemon juice or pomegranate.
Cooking fish kebab
You will need:
- fish (salmon, pink salmon, chum salmon) - 3 kg;
- vegetable oil - 2 tbsp. l.;
- pomegranate juice - 700 ml;
- salt - to taste;
- spices (pepper, coriander, suneli hops).
Let's prepare fish kebab in pomegranate sauce. To do this, wash the fish and peel it off, remove the entrails, cut off the fins, tail and head, then rinse well and dry on a paper towel. Cut the fish into pieces suitable for barbecuing and place them in a container in which the fish will be marinated.
Also, the fish must be sprinkled with spices on top, and also filled with natural pomegranate juice. Mix the fish well, as it should be completely immersed in the juice. Now you can add vegetable oil and mix again. Next, cover the container with fish and leave to marinate for 3-4 hours. Stir the fish from time to time.
Place pieces of marinated fish on skewers and cook a kebab.
Also, one of the secrets of cooking fish kebab is that it is necessary to remove the kebab from the fire in time. Keep in mind that this dish must be well done, and in no case should fish be served with blood. Fish kebab is ready.
