Name: Fish kebabs with chilli sauce
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: Chilli sauce; 1 fresh small red chilli, chopped finely; 2 clove garlic, crushed; 1 tablespoon finely chopped fresh coriander; 1 tablespoon fish sauce; 1 slice lime juice; 1 1/2 tablespoon brown sugar; 1 tablespoon mirin; 1/3 cup (80ml) water; 300 gram tuna steaks, cut into 3cm pieces; 1 tablespoon soy sauce; 1 clove garlic, crushed; 1/4 teaspoon grated fresh ginger; 1 medium red capsicum (200g), chopped coarsely; 1 medium green capsicum (200g), chopped coarsely; 2 teaspoon vegetable oil; 1 cup cooked long-grain rice

Ingredients

Chilli sauce

1 fresh small red chilli, chopped finely

2 clove garlic, crushed

1 tablespoon finely chopped fresh coriander

1 tablespoon fish sauce

1 slice lime juice

1 1/2 tablespoon brown sugar

1 tablespoon mirin

1/3 cup (80ml) water

300 gram tuna steaks, cut into 3cm pieces

1 tablespoon soy sauce

1 clove garlic, crushed

1/4 teaspoon grated fresh ginger

1 medium red capsicum (200g), chopped coarsely

1 medium green capsicum (200g), chopped coarsely

2 teaspoon vegetable oil

1 cup cooked long-grain rice

Method

1.To make chilli sauce, grind chilli, garlic and coriander to a smooth paste. Add fish sauce, juice, sugar, mirin and the water. Transfer mixture to small saucepan; stir until sugar is dissolved and sauce heated through.

2.Meanwhile, combine fish with soy sauce, garlic and ginger in large bowl. Cover; refrigerate for 1 hour.

3.Preheat grill.

4.Thread fish and capsicum alternately onto 4 skewers. Brush with oil; cook under hot grill until fish is tender. Serve kebabs on rice topped with sauce.

You will need to cook about ⅓ cup (65g) long-grain rice for this recipe. Fish can be marinated a day ahead and refrigerated, covered.
Note

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Ingredients

Method

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