Fish kebab (recipes)

[Eastern cooking method:]

Fish kebab (recipes)

Category: Fish dishes

Ingredients
Salmon	400 g
Soy sauce	100 ml
Sesame oil	30 ml
Ginger	10 g
Sugar	1 tsp
Bell pepper	40 g
Lemon

Cooking method

• Eastern cooking method:
• Take a part from the tail of the salmon - (yes, it is the tail - it is denser), cut it into long thin strips for better penetration of the marinade. Pour the sesame oil into the soy sauce, plus the ginger and sugar. Marinate fish in this mixture for half an hour. Then: bell peppers - cut into slices and accordion string fish strips mixed with pepper on wooden skewers.
• You already know that the skewers need to be moistened with water. Fry your piece on the wire rack. Cut the lemon into circles and put it nicely on a dish next to the cooked kebab.
• Kebab dollars:
• Cut salmon fillets (400 g) into slices, cover them for half an hour with sugar (40 g) and salt (10 g). After this period, rinse them, grease with vegetable oil. Moisten wooden skewers with water and string your dollar-shaped slices on them. Fry on a wire rack. White pepper can be added.
• Lemon salmon steak:
• Cover the salmon fillet with skin (400 g) with sugar (40 g) and salt (10 g), wait 30 minutes, then rinse it thoroughly in water and dry slightly. Pierce the skin and insert lemon wedges (100 g), sprinkled with salt and pepper. Grease all this with vegetable oil and grill.
• You can stock potato envelopes in advance. Prepare them at home so that you only have to place them on the wire rack to heat up. It's easy to make them: take unpeeled potatoes, wash them well, cut them into circles, fry a little, put them on greased foil, overlap, sprinkle with your favorite seasoning and wrap them in an envelope.
• Enjoy your meal!
• Grilled teriyaki trout
• 
• Cooking method :
• To make the teriyaki marinade, combine mirin (sweet rice wine), soy sauce, sake, sugar and bring the mixture to a boil.
• Devide into two parts.
• Chill the marinade, then pour over the trout fillet and marinate for 1 hour.
• Preheat your grill (or barbecue) to medium heat. Pour rice with water, bring to a boil, stirring, cover, let the rice boil for another 10 minutes.
• Drain the marinade, add some vegetable oil to the trout, and grill the fillets for 2-3 minutes on each side.
• Heat the second part of the marinade. Serve with rice and fish.
• Serving 4:
• • 150ml mirini (sweet rice wine)
• • 150ml soy sauce
• • 150ml sake
• • 70g sugar
• • 4 trout fillets (approx. 180g)
• • 2.5 cups rice
• • 3 glasses of water
• • vegetable oil
• Grilled salmon fillet with cucumber sauce.
• 
• Cooking method :
• Put the cucumbers, mix with salt, leave under the press for about an hour.
• For the sauce: 2 tbsp. tablespoons of vinegar, 1 tbsp. spoon of lime, with oy sauce, 1st. spoon of oil, garlic, ginger, 1 tbsp. a spoonful of water to displace everything in a blender until puree is obtained.
• Prepare a grill, medium height. Season the salmon fillet with salt on each side, and place on the grill, skin side down, up to 3-4 minutes, until tender, until the skin easily separates from the pulp.
• Displace cucumbers from 2 tbsp. tablespoons of vinegar, 1 tbsp. spoon of lime juice, 1 teaspoon of oil, chopped onion. This mixture must be refrigerated before serving.
• Divide into 4 servings, salmon, top with cucumbers and season with sauce.
• Serving 4:
• • 2 medium cucumbers, peeled and chopped thinly
• • 1 tbsp. a spoonful of salt, plus extra to taste
• • 4 tbsp. tablespoons of vinegar
• • 2 tbsp. tablespoons of fresh lime juice
• • 2 tbsp. soy sauce
• • 2 tbsp. peanut butter
• • 1 clove of garlic, chopped
• • 1 teaspoon chopped fresh ginger
• • 4 salmon fillets (about 200g each)
• • 1/2 small red onion, very thinly sliced
• • greens
• Trout. Red shish kebab.
• 
• Cooking method :
• Cut the fish fillet into rectangular slices, season with salt and pepper, pour with lemon juice and olive oil, add chopped parsley.
• Mix gently and leave to marinate for 30 minutes.
• Gently string the pieces of fish onto wooden sticks.
• Grill over charcoal, turning frequently, until tender.
• Structure :
• • Fillet of any red fish (trout, salmon, salmon)
• • Lemon
• • olive oil
• • parsley
• • salt pepper
• Pickled salmon on a wire rack
• 
• Cooking method :
• Cut the salmon into portions, put in a glass or enamel bowl, salt, sprinkle with seasoning, pour in freshly squeezed lemon juice, stir and stand for half an hour. Place the marinated fish on a wire rack and bake over charcoal until tender. When serving, decorate with lemon and herbs.
• Serving 4-6:
• • salmon - 1.2 kg
• • lemon - 2 pcs.
• • seasoning for fish - 2 tbsp. spoons
• • salt

Note

Real salmon is rich in polyunsaturated fatty acids Omega-3, which lower cholesterol levels in the human body, help the brain, strengthen nerves and arteries, and are indispensable for heart disease, especially in ischemic and Alzheimer's disease. The salmon that has grown in natural conditions (in the river or the sea) is considered useful, and not on fish farms, where it is fed with compound feed with a dye to give it a bright color.

Want to diversify your menu? Then you can use some tips on how to grill fish.

Soak your skewers with water before stringing your fish onto them. Why do you think this should be done? Right! So that the skewers do not burn!
Then mix salt and sugar and sprinkle the fish with this mixture, wait half an hour. Now you can be sure that your fish will not stick.

Another trick: lemon wedges will not spoil the bright red color of salmon if you put them inside, while salmon marinated in lemon juice loses its appearance due to the white bloom that forms during this process. It is better not to slightly keep the salmon on fire - this way it will be tastier and retain more juice. There are several ways to cook salmon outdoors. I will tell you about them, and you, if you wish, can use them or add something of your own. In any case, it is difficult to spoil salmon.

[Shish kebab "Pieces of pleasure"]

Shish kebab "Pieces of pleasure"
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Required: 1kg pike perch fillet; juice of 1 lemon; 70ml pomegranate juice; 100ml of dry red wine; cherry tomato; 300g bacon; salt; pepper.
Prepare the marinade. Combine wine, lemon juice, pomegranate juice and mix.
Cut the pike perch fillet into 4x4 cm pieces. Pour the marinade over. Season with salt, pepper and leave for 1 hour.
Cut the bacon into strips. Wrap each piece of fish in a strip of bacon, put on a skewer, alternating with tomatoes. Grill on the grill.

Cod shashlik with grapes
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Required: cod (fillet) - 1 kg.; lemon juice - 0.5 cups; bulgarian pepper - 1 pc.; onion - 1 pc.; cherry tomatoes - 4-6 pcs.; black grape berries - 8-12 pcs.; salt, pepper, chopped parsley, dried basil - to taste.
Wash the fillets in cold water, pat dry, sprinkle with lemon juice and cut into cubes (about 2 x 3 cm).
Wash and dry the pepper and tomatoes. Remove seeds from pepper and cut into slices 2-3 cm thick. Cut tomatoes in half.
Wash the grapes. Peel the onion, cut into large pieces. String all the ingredients alternately on a skewer, season with salt and pepper, sprinkle with dried basil and fry over an open fire for 5-7 minutes.
Put the kebab on plates, sprinkle with chopped fresh parsley.

Sturgeon kebab
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You will need: sturgeon (fillet) - 1500g; dry white wine - 150g; vegetable oil - 50g; lemon - 1/2 pc.; onions - 300g; sweet pepper - 300g; tomatoes - 500g; ground black pepper - to taste; bay leaf - to taste; salt.
First, the sturgeon must be freed from the skin and thorns. Soak pieces of sturgeon fillet for 1.5-2 hours in a marinade made from wine, vegetable oil, lemon juice, onions, black pepper and salt. Then strain, cut the fillets into portions, and the peppers and tomatoes into pieces the size of fish cubes. Put on a skewer a piece of fish, pepper, fish, tomato, bay leaf, again a piece of fish, etc. Fry on a wire rack or over hot coals on all sides until browning. Sturgeon, beluga, sterlet are also fried.

Sturgeon shashlik
Ingredients
Fish fillet - 1500 g,
dry white wine - 150 ml,
vegetable oil - 50 ml,
onions - 300 g,
sweet peppers - 300 g,
tomatoes - 500 g,
half a lemon,
ground black pepper, bay leaf, salt.

Cooking method
Sturgeon is the most suitable type of fish for barbecue. First of all, free the sturgeon from the skin and thorns. To do this, pre-pour it with boiling water, then remove the skin and remove the thorns. Soak pieces of sturgeon fillet in the marinade for 1.5-2 hours. To make the marinade, combine wine, vegetable oil, lemon juice, onions, black pepper and salt. Then strain the fillet and cut it into portions, and the bell peppers and tomatoes into small slices. Then string the pieces of fish, pepper, tomato, bay leaf and so on on a spit. Grill the kebab on a wire rack or over hot coals on all sides until golden brown.

Sturgeon shashlik "Piquant"

Ingredients
Sturgeon fillet - 500 g,
lemon juice - 50 ml,
allspice black pepper, dill and parsley, salt.
Cooking method
Peel the fillet from the skin, remove the bones and cut into small pieces. After that, put the sturgeon in a shallow dish, pour with lemon juice, salt, sprinkle with pepper and soak in a cold place for 10-15 minutes.
String the pickled sturgeon pieces on skewers and fry over hot coals until cooked. Serve the ready-made shish kebab on the table, garnish with finely chopped dill and parsley sprigs.

Spit sturgeon

Ingredients
Sturgeon - 1000 g,
tomatoes - 300 g,
melted butter - 50 g,
nutmeg - 5 g, cardamom - 2 g, herbs, black pepper, salt.
Cooking method
Peel the sturgeon, gut, rinse, cut into portions. Season each piece with salt, pepper, grate with cardamom and nutmeg and leave for 5 minutes. After that, string the fish pieces on skewers, alternating with tomato slices. Fry over charcoal.
... Brush the fish with melted butter while frying. When serving, place the fish on a platter and garnish with chopped herbs and tomato slices.

Beluga or stellate barbecue

Ingredients
Beluga (or stellate sturgeon) - 1500 g,
onion - 300 g, pepper
ground black, greens, salt.
Cooking method
Cut the fish into large square pieces about 6x6 cm in size. Then cut the onion into thick rings. Fold everything in layers, adding salt, pepper and finely chopped herbs between them.
In the event that the fish is fresh, marinating is carried out within 2-3 hours. If frozen fish is used to prepare shish kebab, then marinate slightly less. Vinegar should not be added to the kebab, as it softens the fish, and during frying, the pieces can slide off the skewers into the fire. Fry fish shashlik over hot coals, occasionally sprinkling the meat with water slightly acidified with vinegar.
Serve the shish kebab on skewers with chopped herbs and onions chopped into thin rings. You can sprinkle the fish with water acidified with vinegar or pomegranate juice.