Photo: Gregor Moser
Spicy Thai fish kebabs
10 ingredients
Serves 2
openrecipes
Perfect for a light supper or lunch
Estimated Nutrition (whole recipe, rough)
892
Calories
29g
Protein
43g
Fat
107g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp Thai spice mix (we used the widely available Schwartz Thai Lemon Grass and Coconut Stir-Fry Seasoning)
- 1 tsp vegetable oil
- 250g skinless plaice or pollack fillets, cut into strips
- 1 yellow pepper , seeded and cut into chunks
- 1 onion , cut into chunks
- 4 cherry tomatoes
- Thai jasmine rice , to serve
- 1 tbsp chopped fresh parsley
- 150ml low-fat yogurt
- lemon juice to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes