Thai-style barbecued seafood

Cooking Fish Thai-style barbecued seafood

Dust off your barbecue for this fabulous Thai-style barbecued seafood favourite!

Lables: High protein Low fat Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Make Thai-style marinade: Combine kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chilli sauce, kaffir lime leaves and fish sauce in a jug.
  2. Cut fish into quarters. Cut calamari in half. Score inside flesh and cut into 3cm-wide pieces. Place seafood in a large bowl. Pour over marinade. Toss to coat. Refrigerate for 4 hours.
  3. Drain seafood from marinade. Heat a barbecue chargrill or chargrill pan over medium heat. Cook blue-eye, for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Cook salmon, prawns and calamari for 2 to 3 minutes each side or until salmon is just cooked through, prawns have turned pink in colour and calamari is cooked through.
  4. Serve with steamed jasmine rice and barbecued lime halves.

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1 salmon fillet
1 blue-eye fillet
1kg medium green prawns, peeled, deveined, tails intact
4 cleaned calamari hoods
Steamed jasmine rice and barbecued lime halves, to serve
2 tbsp kecap manis
2 tbsp brown sugar
2 garlic cloves, crushed
3cm piece fresh ginger, cut into thin matchsticks
1 stick lemongrass , finely chopped
2 tbsp lime juice
2 tbsp sweet chilli sauce
4 kaffir lime leaves, vein removed, thinly sliced
2 tsp fish sauce

Adv

Autors
Preparation time
4:30
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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