👨‍🍳 作り方

1. 1

   In a bowl, combine the fish cubes with lemon juice, minced garlic, grated ginger, coriander, cumin, turmeric, salt, and 1 tbsp of vegetable oil. Mix well and let it marinate for at least 20 minutes.

   ⏱️ 20 minutes
2. 2

   While the fish marinates, prepare the pilipili umbo. In a saucepan, heat the remaining 1 tbsp of vegetable oil over medium heat. Add the chopped chilies, tomatoes, and onion. Sauté until the onions are softened and the tomatoes have broken down.

   ⏱️ 10 minutes
3. 3

   Stir in the tamarind paste and cook for another 2-3 minutes. Season with a pinch of salt. Mash slightly with a fork or blend briefly for a smoother sauce, if desired. Set aside.

   ⏱️ 5 minutes
4. 4

   Thread the marinated fish cubes onto the soaked wooden skewers, leaving a small space between each piece.

   💡 プロのコツ: Soaking skewers prevents them from burning on the grill.
5. 5

   Preheat your grill or grill pan to medium-high heat. Grill the fish skewers for about 3-4 minutes per side, or until the fish is cooked through and slightly charred.

   ⏱️ 8 minutes

   💡 プロのコツ: Avoid overcooking the fish to keep it moist.
6. 6

   Serve the grilled fish mishkaki hot, drizzled with the prepared pilipili umbo sauce. Garnish with fresh cilantro.

   💡 プロのコツ: Pairs well with chapati or rice.