Lula kebab from red fish
4 servings
45 minutes
Lula kebab made from red fish is a refined dish inspired by Eastern traditions but adapted for Russian cuisine. Its tender texture is achieved by combining fish mince, bread softened in milk, and boiled rice. Aromatic spices like nutmeg and basil add a light spiciness to the dish, while the added green onions refresh the taste. Grilling over coals gives the lula kebab an appetizing crust and a slight smoky flavor. It can be baked in foil for juiciness or cooked in the oven if grilling isn't possible. Red fish lula kebab pairs perfectly with vegetables, light sauces, and fresh herbs, creating a harmonious and nutritious treat for festive gatherings or cozy family dinners.
1
Pass the fish mince through a meat grinder with bread softened in milk, add soy sauce, nutmeg, basil, a raw egg, and mix.
- Minced fish: 500 g
- White loaf (baton): 250 g
- Milk: 3 tablespoons
- Soy sauce: 1 teaspoon
- Nutmeg: 1 teaspoon
- Basil: to taste
- Chicken egg: 1 piece
2
Then add green onions, boiled rice, mix everything well again until homogeneous, and cool in the refrigerator.
- Spring onion: 20 g
- Rice: 3 tablespoons
3
Shape the minced meat into long cutlets, skewer them, and grill over coals until cooked.
4
You can wrap the lula kebab in foil, making the dish juicier.
5
The recipe is also suitable for cooking in the oven.
