Have a satay party - small skewers of marinated meat make perfect finger-food.
Cut your fish into 2.5cm cubes. As party food, 2-3 pieces on the end of each skewer is the perfect amount. As a meal to serve 4-6, you can put more on each skewer and serve with
rice and salad. This recipe will benefit from marinating the meat overnight, then skewering and cooking the next day. Use a hot grill and don’t turn them too often, so that you get nice caramelised grill marks on the meat.
Ingredients
| ½ | Lemons, zest and juice |
| ½ | Oranges, zest and juice |
| 1 handful | Fresh parsley, chopped |
| 1 | Green chilli |
| 2 Tbsp | Fresh ginger |
| 1 Tbsp | Capers |
| 1 clove | Garlic |
| 1 | Spring onion |
| 1 Tbsp | Olive oil |
| 1 pinch | Salt and freshly ground black pepper |
| 750 g | Kingfish, cubed (kingfish, kahawai, hapuku and monkfish work well too) |
| 1 Tbsp | Coconut cream |
Directions
- In the food processor mix the zest and juice of ½ a lemon and ½ an orange with 1 green chilli, 1 small handful of chopped fresh parsley, 2 tbsp ginger, 1 tbsp capers, 1 garlic clove, 1 small spring onion, 1 tbsp olive oil and salt and freshly ground black pepper. Whizz to combine and add to freshly cut fish pieces.
- Mix through 500-750g cubed fish (kingfish, kahawai, hapuku and monkfish all make for sturdy fish satays). Marinate for at least an hour or overnight.
- Add 1 tbsp coconut cream to the mix just before skewering.
- Cook over a hot grill.
