Tuesday, 5 August 2014

Swordfish Skewers

Inspired by a starter I had in an Italian restaurant, I turned this into a main course with Japanese and Malaysian fused flavours. Perfect for putting some fish in your barbecue menu while the summer lasts.

2 swordfish steaks (about the size of your palm and 1” thick)
16 large prawns, remove head, shells and vein
Bamboo skewers (4 long or 8 short)

1 teaspoon of miso paste
1 teaspoon of honey
1 teaspoon of fresh grated ginger
½ lime juice
1 red chilli, chopped
1 teaspoon soy sauce

1 tablespoon cooking wine (white or rose)
1 tablespoon olive oil

Soak the bamboo skewers in water for a minimum of 10 minutes. This stops them from burning in a barbecue and allows the meat to come off easily when eating.

Cut the swordfish steaks into 8 square chunks. Mix all the marinade ingredients into a smooth paste and pour over the fish and prawns. Coat well and leave in the fridge for 30-60 minutes.

Assemble the fish cubes and prawns with the skewers- two of each to a skewer. Grill (or pan fry) the skewers for about 2 minutes on each side. If you can put a lid on these for a minute whilst cooking, it will help the fish from drying out.

The left over marinade is combined with cooking wine and olive oil and brought to boil for 2 minutes to make a complementary sauce for your fish. Serve with fresh spring onion chunks and Chinese five spice flavoured baked sweet potatoes.