Can I prepare these skewers ahead of time?
You can cut the fish and vegetables and make the glaze a day in advance. Thread the skewers just before cooking for best results.
LUNCH
Tangy Tamarind Glazed Fish & Veggie Skewers
Brighten up your meal with these Cambodian-inspired skewers, featuring tender fish and colorful vegetables brushed with a zesty tamarind glaze. They're a fantastic choice for a light, satisfying lunch or a vibrant appetizer.
HOW TO MAKE IT
Let's cook.
01
If using wooden skewers, soak 8-10 skewers in water for at least 30 minutes to prevent burning.
02
In a medium bowl, whisk together the tamarind paste, fish sauce, palm sugar, minced garlic, and minced ginger to create the glaze.
03
Thread the fish cubes, cherry tomatoes, zucchini pieces, and red bell pepper squares alternately onto the soaked skewers.
04
Brush the skewers generously with about half of the tamarind glaze.
05
Preheat a grill or grill pan to medium-high heat. Place the skewers on the hot grill and cook for 3-4 minutes per side, brushing with the remaining glaze during the last few minutes of cooking, until the fish is opaque and cooked through and the vegetables are tender-crisp. Alternatively, bake in an oven at 400°F (200°C) for 12-15 minutes, flipping halfway through and brushing with remaining glaze.
06
Serve the Cambodian Fish and Vegetable Skewers immediately.
About This Recipe
Brighten up your meal with these Cambodian-inspired skewers, featuring tender fish and colorful vegetables brushed with a zesty tamarind glaze. They're a fantastic choice for a light, satisfying lunch or a vibrant appetizer.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the fish and vegetables in a small amount of the glaze for 15 minutes before threading onto skewers. Adjust the palm sugar to your sweetness preference.
Easy Substitutions
Chicken or shrimp can be used instead of fish. Other quick-cooking vegetables like mushrooms, onions, or pineapple chunks work well. Lime juice can substitute for tamarind paste in a pinch, though the flavor will be different.
Storage & Reheating
Store leftover skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
Serving Suggestions
Serve these skewers with a side of steamed jasmine rice, a fresh green salad, or a light cucumber and herb salad. They also pair well with a sprinkle of toasted sesame seeds or chopped fresh cilantro.
Common Mistakes
Overcooking the fish, which can make it dry and tough. Ensure the fish is just opaque. Not soaking wooden skewers, leading to burnt skewers. Overcrowding the grill or pan, which steams rather than grills the food. Not brushing with enough glaze, resulting in less flavor.
Frequently Asked Questions
What kind of fish is best for skewers?
Firm white fish like cod, mahi-mahi, or swordfish holds up well on skewers. Avoid flaky fish like tilapia.
How do I know when the fish is cooked?
The fish should be opaque throughout and flake easily with a fork.
MORE TO KNOW
The key to perfectly cooked skewers is not to overcrowd them on the grill or baking sheet, ensuring even cooking and browning. If grilling, keep a spray bottle of water nearby to douse any flare-ups from the glaze. The tamarind glaze can be made ahead of time and stored in the refrigerator for up to a week.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.