Tag Archives: Ginger


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


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


  • 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.


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



Filed under Peanuts, Recipes, Savoury, Seafood

Black fingernails, red wine

In the spirit of the cooler weather that is still lingering in Sydney and July, I wanted to experiment with a mulled wine recipe this week. If you are having a party, it would be perfect to make up a big batch and have it keeping warm in a slow cooker for your guests to ladle.

For me, christmas inspired spices include cinnamon, nutmeg and ginger. Lots of recipes call for sugar and orange in their mulled wine recipe, I decided to substitute marmalade to give some sweetness and citrus tang. Use a red wine you would be happy drinking, I used an Australian shiraz. It is important to only gently heat your mulled wine and not let it boil, otherwise all of the alchohol will evaoporate away. If you want to pimp up your mulled wine in the alcohol stakes you could add a wee nip or three of brandy.

What I was cooking this time last year: Zucchini Fritters

Mulled Wine


  • 1 bottle (750mls) red wine
  • 2 cinnamon sticks, lightly crushed
  • 6 cloves
  • I star anise
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1 bay leaf
  • 1 kaffir lime leaf
  • 1 tablespoon marmalade


  • Add all of the ingredients to a saucepan.

Mulled wine spices

  • Heat over a low heat until warmed through.
  • Ladle serves into mugs or heat-proof glasses, avoiding or straining off the whole spices.
  • Your mulled wine is ready to serve with a cinnamon stick as a stirrer. Enjoy.

Mulled wine cinnamon stick

What is your favourite warming drink? Has this post inspired any new ideas?

1 Comment

Filed under Cocktail, Orange, Recipes, Spices, Sweet, Vegetarian

Asian inspiration

This week’s recipe is quite easy to scale, I’ve included details for one piece of salmon, but you can simply multiply the ingredients depending on how many you are catering for.

Kecap manis is a Indonesian sweet soy sauce that is thick and delicious. It is great for using as a dipping sauce for spring rolls or other asian nibbles, or in your stirfries, and can be found in the asian sauces section of most supermarkets these days. Miso paste is a Japanese soy bean paste, it comes in a white and red form, which you may have to go to an asian grocery store to track down. While you are at the asian grocery store you can pick up some mirin, which is a type of rice wine.

I’ve used salmon in this recipe, but it would work just as well with ocean trout or you could experiment with other types of fish. It is up to you if you want to use a piece of fish with the skin on or off.

Because of the high sugar content in the sweet soy sauce, you may end up with a black coating after cooking, to try and avoid this cook your salmon over a low heat and a piece of fish with the skin on will provide extra protection. I served my marinated salmon alongside some stirfried asian greens and rice, but feel free to improvise.

Asian marinated salmon


  • Drizzle of oil for pan frying, I used coconut oil
  • 1 teaspoon red miso paste
  • 1 teaspoon mirin
  • 1/2 teaspoon grated ginger
  • 1 teaspoon kecap manis (sweet soy sauce)
  • 1/2 clove of garlic, crushed
  • chilli, finely chopped, to taste
  • 1/2 a lemon or lime worth of zest, use rest of the lemon or lime to serve
  • 200g salmon filet


  • Add the miso paste, mirin, ginger, kecap manis, garlic, chilli and lemon or lime zest to a shallow dish and stir everything to combine.

  • Add your salmon to the dish and coat in the marinade, leave to soak up the flavours for 10 minutes (an hour would be even better).

  • Heat your pan to medium heat, add your oil to the bottom of the pan and add your marinated salmon filet. Turn down the heat and cook the salmon for 3-5 minutes depending in how thick your piece of fish is and how you like it cooked.

  • Turn the salmon filet and cook for a minute or two on the other side.
  • Your salmon is ready to serve, garnish with the lemon or lime. Enjoy.

What is your favourite fish dish? Has this post inspired any new ideas?

1 Comment

Filed under Lemon, Salmon, Savoury, Seafood