John Myers
Ingredients for 2 servings:
- 2 small fish fillets (Pangasius)
- 1 small zucchini, yellow
- lamb’s lettuce
- curry powder
- Salt
- 2 tbsp olive oil
- n. B. Thyme
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
with zucchini and lamb’s lettuce
Halve the pangasius fillets lengthwise, season with curry powder and salt on both sides, and sprinkle with fresh thyme leaves (press down lightly to help them stick together). Cut some of the zucchini into approximately 5 mm thick slices and halve these. Dice the rest of the zucchini. Now alternate the fish and zucchini slices on shish kebab skewers (one fillet half per skewer, skewer the fish in a “snaking” manner, see photo). Fry the skewers in a little olive oil on all sides until the fish is cooked. Simply add the zucchini cubes to the pan and cook them as well. In the meantime, wash the lamb’s lettuce, spin it dry, and arrange them on the plates. Finally, place the zucchini cubes and the finished skewers on the salad. The curry-flavored cooking oil can be used as a dressing over the salad, if desired.
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