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How to make Fish kebabs with sweet chilli and lemongrass sauce

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 750g firm white fish fillets, cut into 3cm pieces (see notes)
  • 1 tablespoon sesame oil
  • 1 long red chilli, thinly sliced
  • 1 stick lemongrass, trimmed, halved, bruised
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon kecap manis
  • 1 tablespoon lime juice
  • 2 teaspoons tamarind purée (see notes)
  • 2 tablespoons chopped fresh coriander leaves, plus extra sprigs to serve
  • 315g packet Thai-style salad kit
  • 100g packet original fried noodles

Method

  • Step 1 Thread fish onto skewers. Heat oil in a large frying pan over medium-high heat. Add skewers. Cook, turning occasionally, for 5 to 6 minutes or until just cooked through. Transfer to a plate.
  • Step 2 Add chilli and lemongrass to pan. Cook, stirring, for 1 minute or until fragrant. Add sugar, fish sauce, kecap manis, lime juice, tamarind and ¹⁄³ cup water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 2 to 3 minutes or until sauce thickens. Stir in coriander.
  • Step 3 Add skewers to pan. Cook, turning to coat in sauce, for 1 to 2 minutes or until heated through. 4 Meanwhile, toss salad with noodles to combine. Serve skewers and salad sprinkled with coriander sprigs.