Juicy Lucy pudding
Look no further for a fruity dessert that's both delicious and nourishing
Spicy Thai fish kebabs
- Preparation and cooking time
- Prep: -
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp Thai spicemix (we used the widely available Schwartz Thai Lemon Grass and Coconut Stir-Fry Seasoning)
- 1 tsp vegetable oil
- 250g skinless plaice or pollockfillets, cut into strips
- 1 yellow pepperseeded and cut into chunks
- 1 onioncut into chunks
- 4 cherry tomatoes
- Thai jasmine riceto serve
For the dip
- 1 tbsp chopped fresh parsley
- 150ml low-fat yogurt
- lemon juiceto taste
Nutrition: per serving
- kcal215
- fat5glow
- saturates1g
- carbs18g
- sugars0g
- fibre3g
- protein27g
- salt2.07g
Method
step 1
Preheat the oven to 180C/gas 4/ fan 160C. Line a baking tray with foil and brush lightly with oil.
step 2
Mix the spices and oil in a shallow bowl and season well. Roll the fish in the spice mixture, then loosely concertina it on 4 skewers. Follow with 2-3 chunks of pepper and onion per skewer and finish with a cherry tomato.
step 3
Roast the skewers on the foil for 8-10 minutes or until the fish is white and opaque. Stir the parsley into the yogurt, then add the lemon juice and salt and pepper to taste. Serve with the kebabs and rice.
