Ajwain Seed-Spiced Fish Skewers with Cucumber Salad

PREP TIME

20 minutes

COOK TIME

10 minutes

SERVES

4 people

Ingredients

4tbsp The Spice People’s Ajwain Seeds
2tsp The Spice People’s Paprika Hot
2tsp The Spice People’s Asafoetida
800g skinless firm white fish – hake, bass, barramundi or any other
4 cloves garlic, crushed
1/2 cup yoghurt
4tsp dijon mustard
2 lemons
2/3 cup of fresh mint, leaves plucked
6tbsp apple cider vinegar
olive oil
salt and pepper
2 red onions, thinly sliced
2 cucumbers, sliced into half moons

The love this recipe

These tender, flaky fish skewers are spiced with the fragrance of Ajwain Seeds, the savouriness of Asafoetida, and the slight hum of Paprika Hot, and grilled to perfection!

Marinating the fish ahead of grilling not only penetrates it with loads of flavour, but the spices and acid in the marinade help to tenderize the meat before hitting the searing hot grill. On the same turn, by steeping the salad in the dressing ahead of serving, the acid and salt remove the acrid burn from the red onion, and the cucumber slightly softens and pickles.

I like to serve these with a dollop of Greek yoghurt and maybe some rice or potatoes on the side, but you can easily have these on their own with the salad.

Directions

Cut your fish into 3cm chunks, pat dry, and set aside while you prepare your marinade. In a bowl, combine your spices, garlic, yoghurt and 1/2 the Dijon mustard, and apple cider vinegar, with a good glug of olive oil. Add your fish pieces in, toss to coat, and place covered in the fridge to marinate for at least 30 mins.
While the fish marinates, place your skewers in water to soak to avoid them burning when cooking. For the dressing – put your remaining mustard, apple cider vinegar, sugar, a pinch of salt and pepper, and a good glug of olive oil, and whisk to combine and emulsify. Add your cucumber and onion into a bowl along with your dressing and toss to coat. Set aside.
Remove your fish from the fridge and thread the pieces onto your skewers. Place a pan, griddle, or BBQ on med-high heat. When hot, add a drizzle of olive oil in and cook your skewers in batches for about 2-3 mins on each side. They’re cooked when they’re opaque and flaky inside. Transfer to a plate, squeeze lemon all over, and set aside to rest.
Before serving, toss your mint leaves through your cucumber salad, serve alongside your fish skewers, and a dollop of yoghurt, and enjoy!