Name: Fish skewers with lime, ginger and rocket
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 750 gram (1½ pounds) white fish fillets; 1 tablespoon sesame oil; 2 teaspoon finely grated lime rind; 2 tablespoon lime juice; 3 limes, extra, cut into wedges; 60 gram (2 ounces) baby rocket leaves (arugula); 2 tablespoon thinly sliced pickled ginger; 1 tablespoon ginger pickling liquid; 2 tablespoon kecap manis

Fish skewers with lime, ginger and rocket

Serves 4

Prep

15M

Cook

1H 10M

Total

1H 25M

Skip to Recipe

Ingredients

750 gram (1½ pounds) white fish fillets

1 tablespoon sesame oil

2 teaspoon finely grated lime rind

2 tablespoon lime juice

3 limes, extra, cut into wedges

60 gram (2 ounces) baby rocket leaves (arugula)

2 tablespoon thinly sliced pickled ginger

1 tablespoon ginger pickling liquid

2 tablespoon kecap manis

Method

1.Cut fish into 2.5cm (1 inch) pieces. Combine fish, oil, rind and juice in large bowl.

2.Thread 3 pieces of fish and a lime wedge onto each skewer, season.

3.Preheat oiled grill plate (or grill or barbecue); cook skewers, in batches.

4.Combine rocket, ginger, ginger liquid and kecap manis in bowl; season to taste.

5.Serve skewers with salad.

We used swordfish steaks in this recipe, but any firm white fish fillet will be fine. Cover the ends of the bamboo skewers in foil to prevent them from scorching during cooking. Or, if you have time, soak them in cold water for 30 minutes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%