Redfish saté with apple-ginger relish

Ingredients

Directions

1. 1

   Clean, wash and cut the peppers into small cubes. Wash and peel the cucumber and cut in half lengthwise. Remove the seeds and also finely dice the halves. Peel onions and garlic. Dice onions, press garlic through a garlic press. Peel ginger and dice or chop very finely. Wash apples, (possibly peel) quarter them and remove the core. Cut apple quarters into fine pieces. Put apple juice, vinegar, sugar, apples, cucumber, paprika, onions, garlic and ginger in a large pot. Add some salt and cayenne pepper. Bring to the boil, stirring occasionally, and simmer covered over a low heat for 15-20 minutes. Then continue cooking for another 10 minutes without the lid. Season the finished relish with salt and cayenne pepper and let it cool down. Put rice into 400 ml boiling salted water, cover and let it simmer at low heat for about 15 minutes. In the meantime, wash the fish fillets and cut them into 2-3 cm wide and approx. 10 cm long strips. Put one strip wavy on each shish kebab. (Approx. 3 skewers per person) Sprinkle fish skewers with lemon juice and sprinkle with a little salt. Heat a little oil in a large coated pan and fry the skewers for 2-3 minutes on each side, turning them over. Wash the coriander, dab dry and chop coarsely, except for a little to garnish. Fold the coriander into the finished rice and garnish with the rest of the coriander. Serve with the fish-saté skewers and the apple-ginger relish

2. 2

   Fill the rest of the relish into glasses. Keeps in the fridge for 1-2 weeks and also goes well with pork or roast pork

3. 3

   Half Relish is calculated

4. 4

   Waiting time approx. 1 hour