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Cilantro & Turmeric Fish BBQ Skewers. Missing an ingredient for dinner? Rather than dash out to the shops, be brave and substitute in something you already have on hand. You may make a fantastic discovery, like I did with these skewers.
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5 from 1 vote

Turmeric & Coriander Fish BBQ Skewers

The perfect dish for a light summer meal.  Serve the BBQ skewers with some simple steamed rice for an easy mid-week dinner.  
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 4
Calories: 411kcal
Author: Tania @ The Cook's Pyjamas (inspired by Luke Nguyen's Indochine)

Ingredients

  • 1 kg (2.2 lbs) firm white fish
  • 8 spring (green) onions white part only*
  • 4 cloves garlic
  • 1 4cm piece fresh turmeric roughly chopped
  • 2 teaspoons red curry paste
  • 60 ml (3 Tablespoons) coconut milk
  • 60 ml (3 Tablespoons) fish sauce
  • 40 ml (2 Tablespoons) peanut oil
  • 3 Tablespoons coconut sugar
  • 100 g (2/3 cup) coriander/cilantro roughly chopped

Instructions

  • Blitz the spring onions garlic, turmeric, red curry paste, coconut milk, fish sauce, oil, and sugar together in a food processor or blender.
  • Add the cilantro/coriander and pulse until incorporated into the marinade.  Set aside.
  • Cut the fish into 4cm pieces, and place into a large bowl.
  • Pour the marinade over the fish, and stir well to ensure the fish is thoroughly coated.
  • Marinate the fish for a minimum of 1 - 2 hours, or overnight.
  • Thread the fish pieces onto bamboo skewers^.
  • Cook on the BBQ, or on a grill plate, for about 5 - 7 minutes, or until the fish is opaque and cooked through.  The actual cooking time will depend on the thickness of the fish.
  • Serve immediately with steamed rice.

Notes

Choose a firm fish that will not flake when cooked.
* The green parts of the spring onion can be sliced and frozen.  Use them in omelettes, stir fries, fried rice, or anywhere you need spring onions.
^ If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent them burning on the grill.