Composition / ingredients
Cooking method
Cut the fish fillets into cubes about 3x3 cm in size, put them on wooden skewers, season with salt and pepper. Heat a frying pan over medium heat, pour a little vegetable oil and fry the kebabs without bringing the fish to full readiness. Then marinate the kebabs in sweet chili sauce and bake for 5 minutes in the oven at 200 degrees. Cut the vegetables into slices and fry in a deep frying pan (first fry the vegetables that are firm in structure).
How to prepare sauce for a shish kebab from catfish:
Finely chop the pepper and garlic in a blender or combine until smooth. In a saucepan, bring 0.75 cups of water, rice wine (or vinegar), sugar, salt and pepper puree to a boil. Boil for about 3 minutes. Then, in a small bowl, mix the starch with 2 tablespoons of water, pour this mixture into the sauce and cook for about 1-2 minutes until the sauce thickens a little.
Serve the catfish kebab along with the sauce and vegetables.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Asparagus - 20 kcal/100g
- Garlic - 143 kcal/100g
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled catfish - 196 kcal/100g
- Catfish puffed - 121 kcal/100g
- Fresh catfish - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White wine vinegar - 14 kcal/100g
- String beans - 24 kcal/100g
- Chili pepper - 40 kcal/100g
- Corn starch - 329 kcal/100g
- Chili sauce - 98 kcal/100g
