Archive for » January 31st, 2008«
Another experiment and I think another success, to me this was a wonderful combination of flavours and the fish was gorgeous. I used Tuna, Salmon and Prawns but feel free to experiment with other fish, just remember you need quite thick fish for skewers. I served mine over stir-fry vegetables which not only went really well but made for a very yummy, healthy, light dinner enjoyed by us all. The ingredients listed below was enough to make 6 skewers I allowed for 2 per person so if you have bigger eaters you will have to adjust amounts to make more. The marinade will be plenty even if you buy more seafood.
Ingredients
Marinade
3 Cloves garlic, crushed
3 Tablespoons soy sauce
1 Teaspoon fish sauce
2 Teaspoons sesame oil
2 Teaspoons grated fresh ginger
1 Tablespoon ketjap Manis
2 Teaspoons sweet chili sauce
2 Tablespoons lime juice
2 Teaspoons lemon grass, finely chopped
3 Green onions, sliced thinly
Fish
6 Long wooden skewers, soaked in water for at least 30 Min’s prior to using
12 Green prawns, peeled
320g Tuna steak, cut in large cubes (allow for 2 cubes per skewer.)
340g Salmon fillet, cut into large cubes (allow for 2 cubes per skewer.)
Dipping Sauce
2 Teaspoons soy sauce
3 Teaspoons white wine vinegar
1 Teaspoon fish sauce
1/2 Cup water
100g Sugar
50ml Lime juice
Zest of 1 small lime
3 Tablespoons sweet chili sauce
11/2-2 Tablespoons coriander, finely chopped
Method
1. Combine all the marinade ingredients in a large bowl or storage container, add chopped fish and prawns, refrigerate for several hours.
2. Thread fish onto skewers alternating, tuna, salmon, prawn etc.. reserve marinade.
3. In summer these would be great done on the BBQ, as it is winter I did them under the grill about 6 inches from the heat. Cook for about 8-10 Min’s or until done, turning once and basting with reserved marinade during cooking.
Dipping Sauce
1. In a saucepan add water and sugar and cook over a medium high heat until the sugar dissolves.
2. Turn the heat down, add soy, vinegar, fish sauce, lime juice, zest, sweet chili sauce, stir to combine, remove from heat, stir in coriander and serve in individual dipping bowls.
I served mine over stir-fry vegetables, I did a mix of bean sprouts, snow peas, shredded carrot and red pepper.
Serves 3
All photo’s taken by me unless otherwise stated.
I made this last night as a stater, to go with a marinated fish recipe, as the main course. (I will post that one probably tomorrow.) It was a lovely recipe very simple to make, I did wonder how the dipping sauce would work with that much fish sauce in it, as I find fish sauce can be very overpowering, well it didn’t overpower, it was wonderful. It really complimented the scallops, if you would like to read reviews or look at the wonderful photographs of this dish please click here.
Ingredients
Scallops
olive oil flavored cooking spray
12 Scallops
2 Tablespoons cilantro leaves, for garnish (leaves only)
1 Teaspoon sesame seeds
Dipping Sauce
2 Tablespoons fish sauce
1 Tablespoon lemon juice
1 Teaspoon sesame oil
1 Tablespoon brown sugar
2 Teaspoons red onions, finely diced
2 Teaspoons cucumbers, finely diced
2 Teaspoons carrots, finely diced
1 Teaspoon jalapeno peppers, fresh and finely diced (optional)
Method
1. Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
2. Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
3. Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
4. Serve with dipping sauce.
Serves 4 as a starter (3 scallops per person.)
All photo’s taken by me unless otherwise stated.
