Asian cod skewers

Ingredients

• 6 cod fillets, 180 g each
• 1 kg coarse salt
• 3 shallots
• 1 tbsp coriander seed
• 1 clove of garlic
• 1 tbsp zira
• ½ tsp turmeric
• 4 tbsp roasted peanuts
• 1 small hot red pepper
• 150 ml of coconut milk
• 1 tbsp. brown sugar
• 2 tbsp fish sauce
• vegetable oil

Cooking

Step 1

Sprinkle half the salt on the tray. Put the cod fillet on it, sprinkle with the remaining salt and refrigerate for 1 hour.

Step 2

Peel and chop shallots, garlic and hot peppers. Heat the coriander and cumin seeds in a dry frying pan until fragrant. Add the turmeric and peanuts and cook over moderate heat for a couple more minutes.

Step 3

Place the onion, garlic, pepper, peanuts and spices in a blender and chop. Add coconut milk, sugar and fish sauce, blend again until a smooth paste forms. Add some water if necessary.

Step 4

Remove the fish from the salt and rinse under running water. Dry with napkins, place on a dish and carefully cover with spice paste. Leave for 1 hour at room temperature.

Step 5

Ignite the coals, set the grate over the flame and heat it up properly. Grease the grate with vegetable oil.

Step 6

Remove fish from marinade, shake off excess. Place on a wire rack and grill for 3-5 minutes on each side.