Ingredients
- 750g firm white fillets cut into 3cm pieces
- 1 tbsp sesame oil
- 1 long red chilli, thinly sliced
- 1 stick lemongrass, trimmed, halved, bruised
- ¼ cup brown sugar
- 1 ½ tbsp fish sauce
- 1 tbsp kecap manis
- 1 tbsp lime juice
- 2 tsp tamarind puree
- 2 tbsp chopped fresh coriander leaves, plus extra sprigs to serve
- 315g packet Thai-style salad kit
- 100g packet original friend noodles
Method
Thread fish skewers.
Heat oil in a large frying pan over medium-high heat.
Add skewers. Cook, turning occasionally for 5 to 6 minutes or until just cooked through. Transfer to a plate.
Add chilli and lemongrass to pan. Cook, stirring for 1 minute or until fragrant.
Add sugar, fish sauce, kecap manis, lime juice, tamarind and 1/3 cup water. Bring to boil.
Reduce heat to low. Simmer, uncovered for 2 to 3 minutes or until sauce thickens. Stir in coriander.
Add skewers to pan. Cook, turning to coat in sauce for 1 to 2 minutes or until heated through.
Meanwhile, toss salad with noodles to combine. Serve skewers and salad sprinkled with coriander sprigs.
