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five hundredg frozen broad beans about one cup thick Greek-style yoghurt about one small red, chilli (Recipes by ingridients chilli) seeds removed, finely chopped threecm piece of fresh ginger, peeled and chopped two cloves garlic about one tablespoon soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) two teaspoons honey (Recipes by ingridients honey) about one tablespoon rice vinegar (Recipes by ingridients vinegar) one third bunch fresh mint leaves, chopped about onekg thick white fish fillets roasted, potatoes (Recipes by ingridients potatoes) to serve lemon wedges, to serveStep about one Soak sixteen small wooden skewers in cold water for about thirty minutes. Place broad beans into a heatproof bowl. Fish Skewers With Broad-bean Sauce Recipe. Cover with boiling water and let stand for five minutes. Drain. Fish Skewers With Broad-bean Sauce Recipe. Shell the beans, discarding skins. Step two Mix beans, yoghurt,, chilli (Recipes by ingridients chilli) ginger, garlic, soy,, honey (Recipes by ingridients honey) , vinegar (Recipes by ingridients vinegar) mint leaves, salt (Recipes by ingridients salt) and pepper in a food processor until a smooth, thick sauce (Recipes by ingridients sauce) forms. Pour into a bowl, cover with plastic wrap and refrigerate. Step three Preheat grill on medium-high. Cut fish into long threecm-wide strips. Thread onto skewers. Fish Skewers With Broad-bean Sauce Recipe. Cook for three to four minutes each side. Drizzle with bean puree. Serve with roasted potatoes (Recipes by ingridients potatoes) and a wedge of lemon..
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