Fish: Fish & Coconut Kebabs with Glazed Carrots

Fish & Coconut Kebabs with Glazed Carrots


  • salt and pepper to taste
  • 0.5 tsp. salt
  • 1 tbsp. butter
  • 1 tsp. ground cumin
  • 0.5 dl water
  • a little clarified butter
  • 8 wooden skewer
  • 0.5 dl vegetable bouillon
  • 1.5 dl coconut milk
  • 600 g carrots, cut into sticks
  • 1 tbsp. ground raw sugar
  • 2 stick lemon grass, cut open lengthways
  • 1 tsp. ground coriander
  • 1 tsp. powdered ginger
  • 600 g Seelachsfilets (MSC), cut into 2-cm pieces
  • 30 g coconut flakes
Order the ingredients from COOP@home


Heat the butter and sauté the carrots for approx. 2 mins. Scatter over the sugar, add the lemongrass, pour in the water and season with salt. Simmer the carrots for approx. 15 mins., until almost soft, turning occasionally.

Combine the cumin with the remaining ingredients and coconut milk in a deep dish and mix well. Coat the fish pieces with the mixture and place the coconut flakes on a flat plate. Place the fish pieces on the skewers. Coat the kebabs with the coconut flakes, heat the clarified butter in a non-stick frying pan, reduce the heat. Fry the kebabs in batches over a medium heat for approx. 10 mins. per batch, keep warm.

Pour in the coconut milk and stock, bring to the boil, reduce the heat. Simmer the sauce for approx. 5 mins., season with salt Serve the sauce with the kebabs and the carrots.


  • Fish
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 496 Kcal