Stir Fried Fish Kababs

Stir fried fish kababs-close up
Stir fried fish kababs

I love this recipe! It is delicious, easy, and quick. The only trouble is that you can not do the stir frying until you’re ready to eat, i.e. its got to be done while your guests are already there!

It doesn’t present a problem for me, as I have an open kitchen, and I can work while still chatting with my guests. Asking for the occasional help from your guests won’t hurt either, just keep the wine flowing and the conversation going, and you’ll be done before you know it!

I usually serve this dish with Sayaddeya Rice w/shrimps. You will find the recipe in the Rice section.


1 kg fish fillet (I find Perch fillets readily available in the frozen section of our supermatket, and I like the fact that Perch doesn’t smell very “fishy”. But you can use any of your favourite kinds as long as its meaty, firm, and doesn’t tend to fall apart easily).

a small piece of ginger grated

grated rind from 1 lemon

pepper flakes (I didn’t measure, I just sprinkled! Same for the paprika and the salt.)

sweet Paprika


juice of 1 lemon

2 tbsps fish sauce

1 medium onion cut in wedges

1 red pepper cut in medium size pieces


Cut the fish in fairly decent size cubes

sprinkle all the spices including the lemon juice & the fish sauce

add some olive oil

mix well with your hands and everything is nicely combined

add the cut onions & peppers

mix, cover, and place in the refrigerator

(You can do all this ahead of time, as the fish tastes better when its been left to marinate for a few hours. You will need to get it out of the fridge about an hour or so before you anticipate using it).

when ready, heat your frying pan, add a tiny bit of olive oil, and place the fish kebabs & vegetables in smallish batches, making sure not to crowd the pan. Shake to stir as its cooking, try not to use the spatula too much so as not to brake the fish

when you’re satisfied with the colour, add a tiny bit of white wine in the corner of the pan (not directly on the fish), and “shake” the pan to de-glaze and coat the fish

remove to your serving dish, and continue with your batches until all the fish is done

tare some parsley pieces on top and serve.



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