Fish kebabs recipe

Salmon fillet, prawns, sea bass fillet – of course it’s up to you, what seafood you are going to choose, but one thing is for sure: you should use steaming as it comes with a Bosch Serie 6 oven as special ingredient. Steaming is the healthiest thing you can do to your food. And for yourself! It preserves natural vitamins and your ingredients’ natural taste.

1. Fill the small unperforated steamer with the bulgur wheat. Dice the tomatoes. Finely chop the onion, parsley and mint, and add to the bulgur wheat together with the diced tomatoes. Next, pour the vegetable stock over the bulgur mixture and stir all together. Season to taste and steam the bulgur wheat as indicated.

2. Wash the lemongrass, halve it lengthwise and crosswise and place it to one side. Rinse the fish and prawns briefly under cold water and pat dry. Trim the fish and peel the prawns. Cut the fish into approx. 4x4 cm pieces and create a kebab using the lemongrass as a skewer, alternating the pieces of fish with prawns.

3. Heat the olive oil in a pan and sear the kebabs on both sides over a high heat. Place into the small perforated steamer and steam as indicated.

Steaming

100 °C

Bulgur wheat:

Cooking time: 20 minutes

Fish:

Ceramic container and small perforated steamer on glass tray level 4

Cooking time: approx. 7 minutes

Simply delicious, simply done: For the fastest made sauce, just mix butter and flour into a light sauce, add some salt, two drops of lemon and small-cut parsley.

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