Swordfish skewers with chilli peanut dressing

Recipes / Fish

Swordfish is great on barbecue skewers due to its tougher flesh and larger fillet pieces.

Recipe «Swordfish skewers with chilli peanut dressing» 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: 2/3 cup soy sauce, 2 tbsp brown sugar, 4 x 200g swordfish fillets, cut into 3cm pieces, 1/3 cup peanut oil, 8 red eschalots , finely chopped , 2 long red chillies, seeds removed, finely chopped, 4 garlic cloves, finely chopped, 3cm piece of ginger, grated , 1/3 firmly packed cup brown sugar, 2 tbsp fish sauce, Juice of 2 limes, plus wedges to serve, 1/3 cup roasted unsalted peanuts, chopped, 1/4 cup chopped coriander, plus extra leaves to serve.

Ingredients:

  • 2/3 cup soy sauce 
  • 2 tbsp brown sugar 
  • 4 x 200g swordfish fillets, cut into 3cm pieces 
  • 1/3 cup peanut oil 
  • 8 red eschalots , finely chopped 
  • 2 long red chillies, seeds removed, finely chopped 
  • 4 garlic cloves, finely chopped 
  • 3cm piece of ginger, grated 
  • 1/3 firmly packed cup brown sugar 
  • 2 tbsp fish sauce 
  • Juice of 2 limes, plus wedges to serve 
  • 1/3 cup roasted unsalted peanuts, chopped 
  • 1/4 cup chopped coriander, plus extra leaves to serve 

Instructions

  1. Soak 8 wooden skewers in cold water for 30 minutes (or use metal skewers).
  2. Meanwhile, combine soy and sugar in a bowl, stirring to dissolve sugar, then add fish. Set aside to marinate for 10 minutes.
  3. 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.
  4. 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.
  5. Garnish the swordfish skewers with coriander leaves and serve with lime wedges and chilli peanut dressing.