Swordfish is great on barbecue skewers due to its tougher flesh and larger fillet pieces.
- Soak 8 wooden skewers in cold water for 30 minutes (or use metal skewers).
- Meanwhile, combine soy and sugar in a bowl, stirring to dissolve sugar, then add fish. Set aside to marinate for 10 minutes.
- For dressing, heat 1 tablespoon oil in a pan over medium heat. Cook eschalot, stirring, for 3-4 minutes until golden. Add the chilli, garlic and ginger, then cook, stirring, for 1 minute or until fragrant. Add sugar and cook, stirring occasionally, for 2-3 minutes until it starts to caramelise. Remove from heat, then add fish sauce, lime juice, nuts, coriander, remaining 1/4 cup (60ml) oil and 1 1/2 tablespoons water. Adjust flavours to taste – you should have a balance of sweet, sour, salty and hot. Transfer to a serving bowl.
- Preheat a barbecue or chargrill pan on high heat. Thread fish onto soaked skewers. Grill for 1-2 minutes each side until charred and just cooked through.
- Garnish the swordfish skewers with coriander leaves and serve with lime wedges and chilli peanut dressing.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set