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Home
Menu
Seafood Packs
Seafood Platters
Fish and Chips Takeaway Menu
Specials
Catering
Seafood Platters
Recipes
Contact Us
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
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.
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