John Myers
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Asparagus and Cod Skewers
The perfect asparagus and cod skewers recipe with a picture and simple step-by-step instructions.
For the skewers
- 20 Poles Green asparagus
- Salt
- 0,5 Pc. Pineapple
- 800 g Cod fillet
- 10 Pc. Shish kebab skewers
For the marinade
- 2 Pc. Garlic cloves
- 1 Pc. Ginger
- 6 tbsp Sunflower oil
- 3 tbsp Sweet Chili Sauce
- 3 tbsp Rice vinegar
- 3 tbsp Soy sauce
- 5 tbsp Vegetable stock
- Wash the asparagus, pat dry and cut off the ends. Peel the asparagus spears in the lower third and cut diagonally into 30 pieces. Cook the asparagus pieces in a little salted water for about 3 minutes. Drain and drain.
- Peel the pineapple, remove the stalk and cut the pulp into 30 pieces. Wash the fish fillet, pat dry and cut into 30 cubes. Place the fish, pineapple and asparagus alternately on the skewers. Chill the skewers. Peel the garlic and chop very finely, peel the ginger and finely grate or chop. Heat 3 tablespoons of sunflower oil in a small saucepan. Sauté the ginger and garlic in it. Mix the sweet chili sauce, rice vinegar, soy sauce and vegetable stock and pour in. Bring to the boil and remove from the stove.
- Heat 3 tablespoons of sunflower oil in a pan and fry the skewers for about 1 minute on each side. Season with salt. Coat the finished skewers thinly with the marinade, leave to stand briefly on the switched off stove and remove from the pan. Serve the skewers with the chili sauce.
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