Kiwi kingfish

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

1. 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.
2. 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.
3. Add 1 tbsp coconut cream to the mix just before skewering.
4. Cook over a hot grill.