Tag Archives: Asian

Nutty

It is a long weekend in Sydney. The October long weekend is when daylight savings time kicks in, and the weekend that heralds the start of summertime.  A lot of Sydneysiders use the opportunity to make a pilgrimage out of the city and head up the coast. Staying at a friend’s place for the weekend, and the start of BBQ season is the inspiration for this recipe, Marinated Fish skewers with Satay Sauce.

I used Monkfish for my skewers, as recommended by my fish monger. You could use chicken, tofu or prawns instead of fish if you prefer. Kecap manis is a thick, Indonesian soy sauce, normally found in the Asian section of your supermarket. Kaffir lime leaves add a citrus tang. You can add chilli to taste to the sauce – I like things spicy so added more to make sure there was a bit of heat to the sauce. This is not an authentic Indonesian or Balinese recipe, because I have added ginger to the marinade and sauce, but I think the flavours work well together.

It was hard to get an appetising photograph of the satay sauce, but I assure you it tastes delicious and quite different to anything you buy from the supermarket out of a jar or bottle.

Serve your skewers with the satay sauce as a snack on their own, or with rice, salad or vegetables for a more substantial meal.

What I was cooking this time last year: Guacamole

Marinated Fish Skewers with Satay Sauce

Serves 4

Ingredients:

Fish Skewers

  • 1kg monkfish fillets
  • 5 cloves of garlic, crushed or finely chopped
  • 2 heaped teaspoon grated ginger
  • 5 kaffir lime leaves, shredded finely
  • 4 tablespoons coconut oil
  • 4 tablespoons kecap manis (sweet soy sauce)
  • wooden skewers

Satay Sauce

  • 150g raw unsalted peanuts
  • 4 cloves of garlic, crushed or finely chopped
  • 1 teaspoon grated ginger
  • 2 tablespoons coconut oil
  • 1 large tomato
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 2 red chillies, or to taste
  • 4 kaffir lime leaves, finely shredded
  • 1/4 – 1/2 cup warm water

Method

  • Soak the wooden skewers in water. This prevents them burning when they are being cooked.
  • Add the shredded kaffir lime leaves, garlic, ginger, oil and kecap manis to a bowl.

Kaffir lime leaves

  • Chop the fish into cubes and add to the bowl.
  • Toss to coat the fish in the marinade, set aside to soak up the flavours while you prepare the satay sauce.

Fish skewers

  • Heat the coconut oil in a saucepan and add the raw peanuts.

Raw peanuts

  • Cook the peanuts, stirring regularly, until lightly golden brown. Set aside to cool. (The peanuts will continue to cook once they are removed from the heat so don’t allow them to get too golden brown when they are on the heat.)

cooked peanuts

  • Add the garlic, ginger, chillies, tomato, kecap manis kaffir lime leaves and peanuts to a blender jug. Add 1/4 cup of warm water.

blender kaffir lime tomato

  • Blend the sauce until smooth and combined. Taste, if required add more chilli or water until you are happy with the heat and thickness of the sauce.
  • Transfer your satay sauce to a bowl and set aside.

Satay sauce

  • Thread the cubes of marinated fish onto the soaked skewers.

Raw fish skewers

  • On the BBQ or a medium-hot frying pan, cook your fish skewers for a couple of minutes on one side.
  • Turn and cook for a minute or two on the other side, or until cooked through.
  • Serve the cooked fish skewers alongside the satay sauce. Enjoy.

DSC07529

What is your favourite BBQ recipe? Has this post inspired any new ideas?

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Filed under Peanuts, Recipes, Savoury, Seafood

Asian inspired fish cakes

Thai fish cakes are a popular menu item in Australia, and are often served as street food right around Thailand. I’m not sure if these fish cakes are authentically Thai, but they are definitely inspired by Asian flavours.  I’ve made mini fish cakes which you could serve as an entrée, party snacks or alongside a salad as a light meal. You could also make larger fish cakes and create fish burgers.

Kaffir lime leaves provide a citrus flavour to this dish. Kaffir lime plants grow well in pots – I have one growing on my balcony, or you may be able to track down kaffir lime leaves at your green grocer. Unlike most citrus, it’s the leaves that are generally prized. Kaffir lime fruit are knobbly looking and don’t contain a lot of juice, but the zest can be used in asian dishes. When finely cutting the leaves, generally the steam is discarded. If you have purchased kaffir lime leaves, you can store any leftovers in the freezer until you are ready to use them again.

If you don’t have palm sugar you can substitute brown sugar, and if you don’t have snake beans you can substitute regular green beans. You could of course make your own curry paste, but I used a store bought Thai curry paste. I used orange roughy because that was what was fresh at my fish monger, but you could use any firm white fish you have available. Serve your fish cakes with some sweet chilli sauce, chilli sauce and / or some lime wedges.

Asian Fish Cakes

Ingredients:

  • 500g orange roughy fish filets
  • 1 coriander plant from a bunch of coriander, roots, stem and leaves
  • 4 spring onions
  • 4 kaffir lime leaves
  • 4 snake beans (or 12 regular beans)
  • 3 teaspoons fish sauce
  • 1 egg
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon palm sugar
  • Oil, for pan frying

Method

  • Wash the coriander well to make sure any dirt is removed.
  • Finely chop the kaffir lime leaves, snake beans, spring onions and coriander.

Kaffir lime, coriander, spring onions, snake beans

  • Add the fish, egg, fish sauce and curry paste to a food processor bowl. Process until smooth.
  • Remove the fish mixture from the food processor bowl and transfer to a mixing bowl.
  • Add the finely chopped kaffir lime leaves, snake beans, spring onions and coriander and mix to combine.

Fishcake mixture

  • Roll tablespoons of the mixture into balls and flatten slightly.
  • Heat a frying pan, add a little oil and pan fry fish cakes for a couple of minutes until golden brown.

asian fish cakes cooking

  • Turn over the fish cakes and cook on the other side for a couple of minutes until golden brown. Your fish cakes are ready to serve. Enjoy.

Asian fish cakes

What is your favourite Asian inspired recipe? Has this post inspired any new ideas?

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Filed under Recipes, Savoury, Seafood