After getting pretty fed up with deboning fish for Kebabs, I thought that this time I will use boneless fillets. I used a mixture of
. Indian Basa - 1 kg
. Tilapia - 1/2kg
Unlike the frozen Vietnamese Basa, Indian variety has a firmer and redder texture. Front - Tilapia, Rear Basa.
The spices are same as for the previous post (using Rohu).
Mashed Fish (front) and dal (rear).
We had a couple who are allergic to eggs, so a batch of 12 had no eggs, but Besan as binder
Rest of the mix had eggs for binding.
White Box = kebabs with egg
Black Box = eggless kebabs
Steel plate = for dinner
I was a bit apprehensive of using Tilapia and Basa, as normally when these are served in restaurants they are tasteless with a pasty feel, and fish fillets are quite expensive.
As far as expenses go The Basa at around 525 per kilo, beat Rohu as well as Tuna. Though these fish are much cheaper, the yeald of boneless fish (< 40%) makes them at least one and a half times as expensive.
Well these kebabs tasted as good as the Rohu ones. The fact that we started with boneless fillets ensured that not a single bone was there in the kebabs. Plus the fillets cooked much faster. On the whole Unless I get Tuna/Rohu dirt cheap (say at 100/kg or less), Indian Basa is what I will use now on.