Thai-style barbecued seafood
- 09.03.2017
- 817
Dust off your barbecue for this fabulous Thai-style barbecued seafood favourite!
Recipe «Thai-style barbecued seafood» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- 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.
- 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.
- Serve with steamed jasmine rice and barbecued lime halves.