Pangasius fish fillet – 500 grams, cut into 2”x2” pieces (you can use any other firm fish too)

Ginger paste – 2 tbsp

Brown sugar – 2 tbsp

Salt – 1 tsp

Black pepper – ½ tsp

Lemon – 1, large (you will need about 2 tbsp of lemon juice)

Onion – 1, large

Bell/sweet pepper – 2, small (you can use bell pepper of any color of your choice)

  1. Wash and pat dry the fish pieces. Season them with salt on both sides. Set them aside.
  2. Cut the onion into large chunks and separate the scales.
  3. Cut the peppers into 1-inch squares.
  4. In a large bowl, add ginger paste, brown sugar, salt, pepper and lemon juice. Mix them really well. The marinate will not be too thick.
  5. Add the fish cubes, onion and bell pepper pieces to the prepared sauce and coat everything well. Let them marinate for at least 15 minutes or up to 2 hours.
  6. While the fish and veggies are marinating, soak the bamboo skewers in water to prevent them from burning while grilling.
  7. Now skewer the fish, onions and peppers alternatively into the bamboo sticks. Do not overcrowd a single stick. I maintained 2 fish cubes per stick starting and ending with veggies.
  8. Heat the grill pan on high heat and spray or brush oil on top. Once the grill pan is very hot, carefully place the loaded skewers and do not disturb them immediately.
  9. Let the fish and veggies grill for 2 minutes on medium-high heat. Then brush the marinating sauce on top and flip the sticks over to cook the other side for another 2 minutes. Pangasius cooks really fast, so do keep an eye on them to avoid burning.
  10. Once done, remove from heat and serve the delicious smoky fish kebab hot with your favorite dip immediately.