Marinated Seafood Skewers With a Dipping Sauce

Submitted by The Flying Chef

"Another experiment and I think another success, to me this was a wonderful combination of flavours and the fish was gorgeous. I used Tuna, Salmon and Prawns but feel free to experiment with other fish, just remember you need quite thick fish for skewers. I served mine over stir-fry vegetables which not only went really well but made for a very yummy, healthy, light dinner enjoyed by us all. The ingredients listed below was enough to make 6 skewers I allowed for 2 per person so if you have bigger eaters you will have to adjust amounts to make more. The marinade will be plenty even if you buy more seafood."

 

• Ready In: 35mins
• Ingredients: 23
• Serves: 3

ingredients

• Marinade

• 3 garlic cloves, crushed
• 3 tablespoons soy sauce
• 1 teaspoon fish sauce
• 2 teaspoons sesame oil
• 2 teaspoons grated fresh ginger
• 1 tablespoon ketjap manis
• 2 teaspoons sweet chili sauce
• 2 tablespoons lime juice
• 2 teaspoons lemongrass, finely chopped
• 3 green onions, sliced thinly

• Fish

• 6 long wooden skewers, soaked in water for at least 30 min's prior to using
• 12 green prawns, peeled
• 320 g tuna steaks, cut in large cubes (allow for 2 cubes per skewer.)
• 340 g salmon fillets, cut into large cubes (allow for 2 cubes per skewer.)

• Dipping Sauce

• 2 teaspoons soy sauce
• 3 teaspoons white wine vinegar
• 1 teaspoon fish sauce
• 1⁄2 cup water
• 100 g sugar
• 50 ml lime juice
• 1 small lime, zest of
• 3 tablespoons sweet chili sauce
• 1 1⁄2 - 2 tablespoons coriander, finely chopped

directions

1. Combine all the marinade ingredients in a large bowl or storage container, add chopped fish and prawns, refrigerate for several hours.
2. Thread fish onto skewers alternating, tuna, salmon, prawn etc. reserve marinade.
3. In summer these would be great done on the BBQ, as it is winter I did them under the grill about 6 inches from the heat. Cook for about 8-10 Min's or until done, turning once and basting with reserved marinade during cooking.
4. Dipping Sauce.
5. In a saucepan add water and sugar and cook over a medium high heat until the sugar dissolves.
6. Turn the heat down, add soy, vinegar, fish sauce, lime juice, zest, sweet chili sauce, stir to combine, remove from heat, stir in coriander and serve in individual dipping bowls.
7. I served mine over stir-fry vegetables, I did a mix of bean sprouts, snow peas, shredded carrot and red pepper.