For the kebab:
500 grams fresh barramundi fish fillet without skin and bones (clean fillet)
1/2 bunch of finely chopped coriander leaves with stems
1/4 bunch of finely chopped mint leaves
1 teaspoon dried oregano
1 red chili pepper, finely chopped, without seeds
1 teaspoon fine salt
2-3 tablespoons olive oil (for greasing the kebabs)
To add the zucchini and peas:
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3-4 medium-sized zucchini, thinly sliced
150 grams frozen soft peas
4-5 tablespoons olive oil
3-4 cloves of garlic, peeled and sliced
2 tablespoons water
1 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon sugar
To serve:
3-4 tablespoons of raw, unsalted tahini from "Achva""
50 grams of sliced roasted almonds
1 lemon, cut into quarters
A small handful of finely chopped mint leaves
1. Using a knife, finely chop the barramundi fish. You can also grind it in a food processor.
2. Transfer the chopped fish to a bowl and add the chopped coriander and mint, chili, dried oregano and salt and mix well.
3. Knead the kebab mixture well for 2 minutes, until it feels smoother, then cover with plastic wrap and refrigerate for 5-10 minutes.
4. Prepare the kebabs: Using wet hands, form medium-sized balls and flatten them into flat patties.
5. Heat a wide frying pan (a griddle pan is fine) over high heat. Brush the kebabs with olive oil on both sides and sear for 2-3 minutes on each side until fully cooked.
6. Prepare the zucchini: In a large pot, place half the olive oil and the garlic cloves. Fry them for about half a minute until lightly golden brown and add the zucchini, about 2 tablespoons of water and salt. Stir, close the lid and cook over high heat for about 2 minutes, until the zucchini releases liquid.
7. Add the peas and season. Cook together for about 2 minutes until the zucchini has softened a bit and remains slightly crispy.
8. Add the lemon juice and sugar, taste and add more olive oil, salt, and lemon juice to taste. It is important to keep the cooking time short so that the zucchini and mint retain their color.
9. To serve: Transfer the zucchini and mint topping to a wide plate and place the kebabs on top. Drizzle over raw tahini, sprinkle with chopped mint leaves and toasted almonds, and serve with lemon quarters.
