Fish Asian

Swordfish skewers with chilli peanut dressing

Name: Swordfish skewers with chilli peanut dressing
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2/3 cup (165ml) soy sauce; 2 tablespoons brown sugar; 4 x 200g swordfish fillets, cut into 3cm pieces; 1/3 cup (80ml) peanut oil; 8 red (Asian) eschalots, finely chopped; 2 long red chillies, seeds removed, finely chopped; 4 garlic cloves, finely chopped; 3cm piece of ginger, grated; 1/3 firmly packed cup (80g) brown sugar; 2 tablespoons fish sauce; Juice of 2 limes, plus wedges to serve; 1/3 cup (50g) roasted unsalted peanuts, chopped; 1/4 cup chopped coriander, plus extra leaves to serve

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45m

15m

Swordfish skewers with chilli peanut dressing

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Swordfish is great on barbecue skewers due to its tougher flesh and larger fillet pieces.

2/3 cup (165ml) soy sauce
2 tablespoons brown sugar
4 x 200g swordfish fillets, cut into 3cm pieces

Chilli peanut dressing

1/3 cup (80ml) peanut oil
8 red (Asian) eschalots, finely chopped
2 long red chillies, seeds removed, finely chopped
4 garlic cloves, finely chopped
3cm piece of ginger, grated
1/3 firmly packed cup (80g) brown sugar
2 tablespoons fish sauce
Juice of 2 limes, plus wedges to serve
1/3 cup (50g) roasted unsalted peanuts, chopped
1/4 cup chopped coriander, plus extra leaves to serve

Method

1.

Soak 8 wooden skewers in cold water for 30 minutes (or use metal skewers).
2.

Meanwhile, combine soy and sugar in a bowl, stirring to dissolve sugar, then add fish. Set aside to marinate for 10 minutes.
3.

For dressing, heat 1 tablespoon oil in a pan over medium heat. Cook eschalot, stirring, for 3-4 minutes until golden. Add the chilli, garlic and ginger, then cook, stirring, for 1 minute or until fragrant. Add sugar and cook, stirring occasionally, for 2-3 minutes until it starts to caramelise. Remove from heat, then add fish sauce, lime juice, nuts, coriander, remaining 1/4 cup (60ml) oil and 1 1/2 tablespoons water. Adjust flavours to taste – you should have a balance of sweet, sour, salty and hot. Transfer to a serving bowl.
4.

Preheat a barbecue or chargrill pan on high heat. Thread fish onto soaked skewers. Grill for 1-2 minutes each side until charred and just cooked through.
5.

Garnish the swordfish skewers with coriander leaves and serve with lime wedges and chilli peanut dressing.