Mixed Grill of Seafish (Satay Ikan Laut)
Salmon steaks, tuna and monkfish are marintated overnight before being grilled for a few minutes and served with potato, rice or pasta.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 0 | Smoked Salmon, Fresh Salmon, Steaks | Main | Grill | Over 1 hour |
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.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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