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Fresh Coral Seafoods Mudgeeraba

Fish Kebabs With Sweet Chilli And Lemon Grass Sauce

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

  1. Thread fish skewers.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Add skewers. Cook, turning occasionally for 5 to 6 minutes or until just cooked through.  Transfer to a plate.
  4. Add chilli and lemongrass to pan. Cook, stirring for 1 minute or until fragrant.
  5. Add sugar, fish sauce, kecap manis, lime juice, tamarind and 1/3 cup water. Bring to boil.
  6. Reduce heat to low. Simmer, uncovered for 2 to 3 minutes or until sauce thickens. Stir in coriander.
  7. Add skewers to pan. Cook, turning to coat in sauce for 1 to 2 minutes or until heated through.
  8. Meanwhile, toss salad with noodles to combine. Serve skewers and salad sprinkled with coriander sprigs.

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