Hapuku skewers with autumn slaw

Babiche Martens

A fast favourite in our house is chunky hapuku kebabs — fresh, tasty and served with a simple coleslaw. When it comes to creating a crunchy slaw, the key is to not salt it too early or it will become soggy. The salt draws the water out of the cabbage — there is nothing worse than a puddle at the bottom of your salad bowl.

Fresh bread or a bowl of rice will make this complete. If you don’t make your own sweet chilli sauce, bought is fine. When limes are in the shops I squirt them on everything. This is no exception.

Ingredients

600 g	Hapuka fillets, cut into 2cm cubes
1	Lime, zest and juice
2 Tbsp	Olive oil
3 cloves	Garlic, crushed
2 tsp	Sesame seeds

Slaw

2 cups	Red cabbages, shredded
2 cups	White cabbage, shredded (Main)
1	Spring onion, finely chopped
½ cup	Chopped parsley
½ cup	Chopped fresh coriander

Dressing

1 Tbsp	Olive oil
1 Tbsp	Vinegar
1 Tbsp	Sweet chilli sauce
1	Lime, cut into wedges, to serve

Directions

1. Place hapuku, lime, oil, garlic, salt, pepper and sesame seeds in a bowl. Leave to marinate for 20-30 minutes. Thread cubes on to skewers.
2. To make the slaw, combine the cabbages, spring onion, parsley and coriander in a large bowl. Combine with dressing just before serving and season with salt and pepper.
3. Preheat a grill or pan to high. Cook skewers for 4 minutes each side until just cooked through. Serve with slaw and lime wedges.

See more of Angela's fast favourites

• Kumara and lamb cakes
• Hoisin pork spare ribs