Fish Kebabs

This is an excellent appetizer. Stir fried Fish Kebabs can be had with green salad.

Ingredients:

• 1 pound Fish
• 1 tbsp besan (Gram flour) or corn flour
• 1 cup breadcrumb
• 1 tbsp garam masala
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 2 tbsp crispy fried onion slices crushed
• 2 tbsp lemon juice
• 2 tbsp chopped cilantro
• 2 green chilies finely chopped
• · 1 egg
• Salt to taste
• ¼ cup Cooking oil to fry kebabs

Method:

• Smear and rub fish pieces with turmeric powder and salt. Wash it after 5 minutes.
• Keep the fish over a pan of hot water for steaming (about 10 minutes). When fish turns soft, remove from heat. Drain off excess water completely. Remove bones.
• Now add besan, ginger garlic paste, crushed crispy fried onion, lemon juice, chopped cilantro, green chilies, 1 tbsp cooking oil and salt to the fish in a bowl. Mix well. Soak the bread slice in water and squeeze. Add this to the fish.
• Divide fish dough into equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.
• Take the beaten egg. Dip the kebab pieces in beaten egg and roll in breadcrumbs.
• Heat 2 tbsp. cooking oil in the frying pan.
• Add the coated kebabs to the frying pan, and fry until brown. Turn over to fry the other side. Fish kebabs are now ready.
• Serve with chutney and onion rings

Do You Know:

Fresh fish is a highly perishable food product It can be kept unpreserved for only a short time.

For short term preservation, fresh fish are filleted and displayed for sale on a bed of crushed ice or refrigerated.

Long term preservation of fish is done in a variety of ways. The oldest and still most widely used techniques are drying and salting. Fish such as salmon, tuna and herring are cooked and canned.

Parasites in fish are a natural occurrence and common. Parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi. It is important for consumers to be aware of the risk of eating lightly preserved fish.. To kill parasites raw fish should be frozen to an internal temperature of −20°C (−4°F) for at least 7 days. It is important to note that home freezers may not be cold enough to kill parasites