How to cook Bangus Kebobs with Peanut Sauce
- 1 pound skinless bangus (milkfish) back fillets
- 2 shallots (or 1 onion), peeled and quartered
- 4 cloves garlic, peeled
- 1 thumb-sized piece ginger, peeled and cut into small pieces
- 4 tablespoons roughly chopped cilantro
- 1 teaspoon cayenne powder
- 1 teaspoon ground cloves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 teaspoons patis (fish sauce)
- Juice from 1/2 lemon
- 2 tablespoons melted butter
- 10 bamboo skewers, soaked for 30 minutes
- Peanut Sauce, to serve (see the recipe below)
Peanut Sauce Ingredients:
- With the motor of the food processor running, drop the shallots (or onion) into the funnel. The garlic follows, then the cilantro and, finally, the fish fillets. Process until you have a paste.
- Transfer the fish mixture to a bowl.
- Add cayenne powder, ground cloves, ground turmeric, ground cumin, patis (fish sauce), lemon juice, and melted butter. Mix well.
- Take about 2 tablespoons of the mixture. Flatten a bit. Place a bamboo skewer down the middle. Flatten and form the patty to about 3 inches long and 1/3 inch thick. Repeat until all the fish mixture has been skewered.
- Brush the grill with some vegetable oil. Grill the fish kebobs (I used a stovetop grill but live coals will make your kebobs taste and smell better) for about 2 minutes.
- The patty should be quite cooked and firm before the kebob is flipped. Otherwise, the patty will separate from the bamboo skewer.
- Wait until the edges of the patty turn white which is usually a sign that it is almost cooked. Flip over and grill for another minute.
- Serve the Bangus Kebobs hot with freshly steamed white rice and peanut sauce.
How to cook Peanut Sauce
- 2 heaping tablespoons smooth peanut butter
- 1 tablespoon hoisin sauce
- Juice from 1/2 lime or lemon
- Patis (fish sauce), to taste
- Combine together all the peanut sauce ingredients in small bowl and mix well.
Cooking time: 30 minutes
The Bangus Kebobs with Peanut Sauce recipe easy to cook and so good!
The kebobs are served with peanut sauce. Although these milkfish kebobs were substantial enough for a main dish, you can form the minced fish mixture into smaller patties and serve the kebobs as finger food. And if you want extra aromatic kebobs, use lemongrass stalks instead of bamboo skewers.
This recipe for Bangus Kebobs with Peanut Sauce serves/makes: 10 kebobs
The Bangus Kebobs with Peanut Sauce recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Broiled/Grilled