Sweet chilli fish skewers with pickled cabbage salad

Cooking Fish Sweet chilli fish skewers with pickled cabbage salad

Take the fuss out of midweek dining with these simple sweet chilli fish skewers.

Lables: Low fat Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Place vinegar and sugar in a large bowl. Stir until sugar dissolves. Add coleslaw mix, carrot and radish. Toss to combine. Set aside, stirring occasionally, for 30 minutes.
  2. Meanwhile, cut white and light green section of onion into 3cm lengths. Thinly slice dark green section. Set aside.
  3. Place sweet chilli sauce, lime juice, ginger and garlic in a large bowl. Stir to combine. Add fish. Toss to coat. Thread fish and onion lengths, alternately, onto skewers, reserving marinade.
  4. Drizzle oil on a barbecue chargrill. Heat on medium-high heat. Cook skewers, basting with marinade halfway through, for 2 to 3 minutes each side or until cooked through. Toss sesame seeds through coleslaw mixture. Serve salad with fish skewers, steamed rice and sliced green onion.

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1⁄2 cup rice wine vinegar
2 tbsp caster sugar
250g packet coleslaw mix
1 carrot, grated
4 radishes, trimmed, thinly sliced
5 green onions
1/2 cup sweet chilli sauce
1/4 cup lime juice
3cm piece fresh ginger, finely grated
3 garlic cloves, crushed
700g white fish fillets, cut into 3cm pieces
1 tbsp rice bran oil
1 tbsp sesame seeds, toasted
Steamed white long-grain rice, to serve

Adv

Autors
Preparation time
30
Cooking time
06
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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