Fish & Coconut Kebabs with Glazed Carrots

Preparation/cooking time: ca. 35m

For 4 people

Nutritional Information

Contains 496 Kcal


  • 1 tbsp. butter
  • 600 g carrots, cut into sticks
  • 1 tbsp. ground raw sugar
  • 2 stick lemon grass, cut open lengthways
  • 0.5 dl water
  • 0.5 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. powdered ginger
  • 1.5 dl coconut milk
  • 600 g Seelachsfilets (MSC), cut into 2-cm pieces
  • 30 g coconut flakes
  • 8 wooden skewer
  • salt and pepper to taste
  • a little clarified butter
  • 0.5 dl vegetable bouillon

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  • Heat the butter and sauté the carrots for approx. 2 mins. Scatter over the sugar, add the lemongrass, pour in the water and season with salt. Simmer the carrots for approx. 15 mins., until almost soft, turning occasionally.
  • Combine the cumin with the remaining ingredients and coconut milk in a deep dish and mix well. Coat the fish pieces with the mixture and place the coconut flakes on a flat plate. Place the fish pieces on the skewers. Coat the kebabs with the coconut flakes, heat the clarified butter in a non-stick frying pan, reduce the heat. Fry the kebabs in batches over a medium heat for approx. 10 mins. per batch, keep warm.
  • Pour in the coconut milk and stock, bring to the boil, reduce the heat. Simmer the sauce for approx. 5 mins., season with salt Serve the sauce with the kebabs and the carrots.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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