200 Grams Basa Fish Fillet
1 Small Bunch Cilantro
1Tbsp Chopped Lemon Grass
4 to 5 Garlic Cloves
1/2 Ripe Pineapple Cored, Peeled and Cut into Cubes
2 Medium Tomatoes Cut into Cubes
1 Medium Onion, Cut into Cubes
2 Tbsp Olive Oil
1 Lemon
1 Jalapeno Pepper
Salt to taste
Clean the Basa fish fillets and cut into cubes. Add salt and lemon juice, olive oil and keep it aside.
In a mixer, add Cilantro leaves, lemon grass, garlic and jalapeno pepper.
Grind them well to make them into a puree.
Marinate the fish cubes and vegetable cubes with the Cilantro puree.
Refrigerate the dish for 15 to 20 minutes.
Arrange the marinated fish and vegetable cubes on a bamboo skewer. Grill them until cooked.
Serve the dish hot with lemon wedges.
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