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Mixed Grill of Seafish (Satay Ikan Laut)

Recipe Information

Ingredients

• 375g tuna steaks, cut into 2cm cubes
• 375g salmon steaks, cut into 2cm cubes
• 375g monk fish, cut into 2cm cubes
• 2 x 15ml spoons lemon juice
• 2 x 15ml spoons olive oil
• ½ x 5ml spoon chilli powder
• 2 x 15ml spoons light soy sauce
• 2 shallots or 1 small onion, sliced finely
• 2 garlic cloves, sliced finely
• ½ x 5ml spoon salt
• 2 x 5ml spoons brown sugar
• 4 kaffir lime leaves or 2 bay leaves
• 2 small fresh chillies, chopped finely, or ½ x 5ml spoon chilli powder
• 3 garlic cloves, chopped finely
• 5ml spoon sugar
• 15ml spoon white distilled vinegar
• 2 x 15ml spoons light soy sauce
• 2 x 15ml spoons hot water
• 15ml spoon olive oil
• 3 x 15ml spoons coarsely ground roasted or fried peanuts

Method

Mix well all the ingredients for the marinade and divide it among 3 small glass bowls. Marinate each kind of fish separately. Refrigerate overnight.

Just before grilling, put the fish onto metal skewers, 2 pieces of each fish on each skewer. Grill them for 3 minutes, turn over and continue grilling for another 3 minutes.

Mix all the ingredients for the sauce in a glass bowl and serve as a dip with the hot grilled fish satays. You can eat these fish satays with rice, potatoes or pasta, and a green salad or plain boiled or steamed vegetables.