Winter is the time when we can add Omega3 enriched protein – Fish, in our meals. I love cooking and eating fish. For one, it is healthy and no matter what recipe and technique you choose for cooking it, you always end up with a tasty plate.  My family like to have a lot of fish during winters. Simple combinations of ingredients render perfectly balanced flavors and there is no fancy ingredients needed while cooking fish.

I prefer boneless fish as I have this fear that no matter how careful I am one of the bones will get stuck in my throat but you can buy your choice of fish. Fish ( fresh , frozen ) is readily available in Islamabad’s Sunday Market. My friend happened to visit the place and brought for me frozen boneless fish fillets. Storage of fish is always challenging since, before cooking if not thawed properly, it will lose its flavor and the right texture when done. I thawed the fish in an open pot of cold water for not more than 30 minutes, it helped to scrap off the ice from the fish easily, then strained the fish in a kitchen paper towel and marinated it for two fish meals I planned to make with this batch.

Today I am going to give out a quick Fish Skewers recipe – a light and healthy appetizer for dinners or tempting snack for tea time. Fish skewers threaded with seasonal vegetables tossed in a chili garlic glaze is ready in less than 30 minutes. I air fired the fish, giving it a crunchy crisp texture without compromising on the taste which was enhanced by sweet and hot glaze on the top. A quick, simple and a must try recipe. Words cannot do justice with the flavor that came out of these little marvels.

Ingredients:

Chili Garlic Glaze

  • Garlic – 2 cloves finely chopped
  • green Chillies – 2 finely chopped
  • Salt – ¼ teaspoon
  • White pepper – ¼ teaspoon
  • Honey – 1 tablespoon
  • Chili garlic sauce – 3 tablespoon
  • Oil – 1 teaspoon

Fish Skewers

  • Fish – 1 cup boneless, cubed
  • Cornflour – 2 tablespoon
  • Salt – ½ teaspoon
  • White pepper – ¾ teaspoon
  • Egg - 1
  • Oil – 2 tablespoon
  • Paprika – ¾ teaspoon
  • Worcestershire sauce – 1 tablespoon
  • Capsicum – 1, cubed
  • Tomatoes – 1, cubed
  • Onion – 1, cubed
  • Skewers – soaked in water for 15 minutes
  • Preparation time : 45 minutes
  • Cooking time : 20 minutes
  • Number of servings (yield) : 3-4

Instructions:

Chili Garlic Glaze

In a frying pan, heat the oil and sauté garlic and green chilies. When garlic turns golden brown add chili garlic sauce, salt, white pepper and half a cup water. Let is simmer for two minutes. Add honey and let it dissolve evenly in the sauce. A thick shiny glaze is ready for the fish sticks.

Fish Skewers

  •  In a mixing bowl, make marinate with all ingredients mentioned above.
  •  Cut the fish into 1-inch cubes and marinate with prepared batter. Cover and let it marinate for an half an hour.
  •  In a frying pan, heat quarter cup oil and shallow fry the fish cubes on medium heat till fish is light golden or cooked on all sides.
  •  First before serving thread onion, tomatoes, capsicum and fried fish alternatively on skewer and toss them in the prepared glaze for half a minute. The sauce will give a shiny glaze on the top, enhancing its taste. Serve with boiled rice.
Although, in this recipe I thread onion, tomatoes, capsicum and fish alternatively on skewer then grilled them in an air fryer by placing them horizontally in the air fryer basket for 10 minutes and they turned out perfectly golden and crispy from all sides. I skewed the fish and vegetables alternatively on skewers and then air fried them.

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy. My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book. I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.