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Crispy Seafood Skewers With Baked Kumara Chips & Lemon Labneh

Skewers: 600-700g skinned and boned thick white fish eg hapuku, monkfish
3-4 tablespoons plain flour
1 egg, lightly beaten
1 cup dried breadcrumbs
1 teaspoon fennel seeds
salt and pepper to taste
3-4 tablespoons rice bran oil
Baked Kumara Chips: 1 large orange kumara
2 tablespoons olive oil
freshly ground black pepper to taste
4 large cloves unpeeled garlic
1-2 teaspoons olive zing or dukkah
4-6 balls lemon labneh

Cut the fish into 3cm cubes. Thread onto wooden skewers, about 4 cubes per skewer. Dust with flour. Brush well with beaten egg. Combine the breadcrumbs and seasonings on a plate. Coat the skewers in the breadcrumbs then refrigerate to set.

Meanwhile, preheat the oven to 200°C. Peel the kumara and cut into chunky chips. Combine with the oil and black pepper. Place on a shallow baking tray with the garlic. Bake for about 20 minutes, turning once, until cooked.

While the kumara cooks, heat the olive oil in a frying pan on medium. Pan-fry the skewers for about 6-7 minutes, turning often, until cooked and the crumbs are golden.

Serve the skewers alongside the chips — sprinkled with olive zing or dukkah — and the garlic.
Excellent served with lime or lemon wedges. Serves 4.


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