4 servings

350g fillet of white grouper (Lokus), skin and bones removed

350g fillet of red drum (cultivated Mousar), skin and bones removed

1 heaped tsp minced fresh ginger

2 cloves garlic, minced

1 bunch parsley, chopped

1 medium onion, chopped

1/2 egg, scrambled

Salt and white pepper

60g butter, cut into 12 cubes

12 lemon grass stalks (optional)

For the sauce

1 cup goat milk thin yogurt (for drinking)

A handful of chopped mint leaves

1 tbsp chopped pickled lemons

A pinch of salt

1/2 clove garlic, minced

For the zucchini

4 young, firm zucchini

2 tbsp olive oil

Salt and black pepper

To serve

Olive oil

Coarsely ground black pepper


The kebab cut the fish fillets into cubes, and then chop them with a large, sharp knife (or chop in the food processor in short pulses until the fish is finely chopped, but does not turn into a paste). Transfer the fish into a bowl and add the ginger, garlic, parsley, onion and egg. Season with salt and pepper and mix well with your hands.

To check that the seasoning is correct, shape a small kebab (patty) and quickly fry it in hot olive oil, taste and correct the seasoning if needed. Cover the bowl and refrigerate the mass for at least half an hour.

Form the mass into 12 elongated kebabs and stick a cube of butter into each. Place on a tray, cover and refrigerate until ready to use. (If you like, skewer each kebab onto a lemongrass stalk.)

The sauce: Whisk together all the sauce ingredients and keep in the refrigerator until serving time.

The zucchini: Heat the oven to moderately hot (200C/400F/gas 6). Cut the zucchini in half, then cut each half into 6 sticks. Transfer them to a bowl, add the oil, season with salt and pepper and mix well with your hands to completely coat the zucchini. Transfer to a baking tray and bake 10-12 minutes.

To serve: heat 1/4 cup olive oil in a cast iron or a good quality non-stick large frying pan. Fry the kebabs for half a minute, turn and fry for another half minute. Transfer into a tray and bake in the oven for 4 minutes. Meanwhile pour a generous tablespoon of sauce into 4 half-deep serving plates. Place 7-8 zucchini sticks in each plate. Place 4 kebabs in each plate, drizzle with a little olive oil, sprinkle some black pepper and serve.