Pakistani-Style Baked Fish Kababs
Description
These Pakistani-style baked fish kababs combine minced fish with fresh coriander,green chilies, ginger,garlic, and aromatic spices. Baked in a single layer and scored into individualportions, they offer a flavorfulalternative to fried fish kababs, with an optional lightly golden finish underthe broiler.
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Pat the fish fillets completely dry with paper towels. Removing excess moisture helps the kababs bind well.
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Place the coriander, green chilies, garlic, ginger, carrot, and seeded tomato in a food processor. Pulse until finely chopped. Transfer the mixture to a clean kitchen towel or fine sieve and squeeze out all excess liquid.
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Cut the fish into chunks and pulse in the food processor until finely minced. Add the bread slice, salt, black pepper, red chili powder, turmeric, ajwain, and lemon juice. Pulse just until everything comes together. Do not over-process.
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Add the squeezed herb and vegetable mixture to the fish.
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Lightly grease a baking dish or line it with parchment paper. Spread the mixture evenly into a layer about 1 inch thick, pressing it down firmly with the back of a spoon or your hands.
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Using a knife, lightly score the surface into long rectangular kababs or your preferred shape.
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Drizzle the top lightly with oil.
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Bake for 15 minutes, or until the fish is cooked through. For a lightly golden finish, broil for the last 2–3 minutes if desired.
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Allow the kababs to rest for a few minutes before separating them along the scored lines.
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