Fish Sekuwa Recipes

FISH SEKUWA

Fish Sekuwa image

Make and share this Fish Sekuwa recipe from Food.com.

Provided by Tulsi Regmi

Categories Trout

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs fish fillets, cut into 1-in cubes
melted butter, for basting
2 tablespoons chopped scallions (to garnish)
bamboo skewer, pre-soaked overnight
1 teaspoon cumin powder
2 tablespoons cooking oil
1 tablespoon yellow mustard seeds
5 fresh red chilies
1 teaspoon turmeric
1/4 teaspoon grated nutmeg
1/2 teaspoon szechwan pepper (timur)
2 tablespoons lemon juice
1 teaspoon garlic paste
1 teaspoon ginger paste
salt and pepper

Steps:

In a blender combine all marinating ingredients into a smooth paste.
In a large bowl, pour the marinade over fish pieces.
Mix well, cover, and let marinate for at least four hours.
After marinating, drain the marinade.
Thread marinated fish cubes into skewers.
Grill the skewered fish pieces on a charcoal grill, frequently turning and basting with melted butter until cooked through.
Take the cooked sekuwas off the grill and generously brush with butter before serving.
Arrange the fish sekuwas on the bed of rice pilaf, stir-fried vegetables, supplemented with tomato, cucumber and red onion slices.
Sprinkle chopped scallions over the sekuwas.
Complement the sekuwas with tomato or chili achar.

Nutrition Facts : Calories 676.2, Fat 19.7, SaturatedFat 2.8, Cholesterol 249.3, Sodium 368, Carbohydrate 14.5, Fiber 2.9, Sugar 6.9, Protein 107

CHICKEN SEKUWA (CLASSIC NEPALI CHICKEN SKEWERS)

Chicken Sekuwa (Classic Nepali Chicken Skewers) image

Make and share this Chicken Sekuwa (Classic Nepali Chicken Skewers) recipe from Food.com.

Provided by Tulsi Regmi

Categories Chicken Breast

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless chicken breasts or 2 lbs chicken thighs, cut into 1-inch cubes
bamboo skewer, soaked for at least 30 minutes
melted butter, for basting
1 teaspoon curry powder
1 tablespoon oil
3 fresh red chilies, minced
1 tablespoon finely minced fresh cilantro
1 tablespoon finely chopped lemongrass or 1 teaspoon grated lime zest
1/2 tablespoon turmeric
1/4 teaspoon grated nutmeg
1/4 teaspoon szechwan pepper (timur)
1/2 cup yogurt
1 teaspoon garlic paste
1 teaspoon ginger paste
salt and pepper

Steps:

In a blender, process all marinating ingredients into a smooth paste.
Marinate chicken cubes in marinade for overnight in the refrigerator.
Pat dry marinated chicken pieces and thread on with soaked bamboo skewers.
Grill to the desired doneness, frequently turning and basting with the melted butter.
Serve hot with rice pilaf and stir-fried vegetables, accompanied by tomato achar.

Nutrition Facts : Calories 614.8, Fat 34.4, SaturatedFat 9.6, Cholesterol 199, Sodium 214.9, Carbohydrate 8, Fiber 1.3, Sugar 4.4, Protein 65.7

FISH WITH CITRUS-CHILE SAUCE

Fish With Citrus-Chile Sauce image

This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny; for a mellow sourness, Moscatel vinegar - feel free to substitute apple cider vinegar and a little sugar to approximate the same fruitiness; and for funk, fermented white pepper (although regular white pepper will work too). Other notes include delicate marjoram, cousin to oregano but less forward, with its comforting contour of balsam, and Timur pepper from Nepal, fragrant and bright, calling to mind a just-peeled tangerine. (If you use Sichuan pepper instead, give it a citrus boost with extra orange juice and a shower of orange zest.) The sauce comes out denser than a vinaigrette but still loose and the orange-red of a young sunset.

Provided by Ligaya Mishan

Categories dinner, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 teaspoon Timur (Timut) peppercorns (see Tip)
1/4 teaspoon white peppercorns, preferably fermented (see Tip)
1 1/2 tablespoons Moscatel vinegar (see Tip)
2 teaspoons crushed Calabrian chiles (in oil)
1 1/2 teaspoons fresh marjoram leaves, finely chopped
1/2 teaspoon orange or tangerine juice
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
Salt
4 sturdy white fish fillets or steaks (about 6 ounces each), such as halibut, red snapper, sea bass or swordfish
Salt and pepper
Olive oil

Steps:

Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.

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