Name: Marinated fish skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup lime juice, from 4 large limes; 3 pieces fresh ginger, cut into matchsticks; 2 tablespoon light soy sauce; 2 tablespoon hoisin sauce; 4 150g boneless firm white fish fillets, cut into 3 cm pieces; 2 red capsicums, chopped; 8 green onions, white ends only, trimmed, cut into 4 cm pieces; cooking oil spray; 2 limes, cut in half; 3 cup cooked long-grain white rice; 2 bunches steamed buk choy, to serve

Ingredients

1/4 cup lime juice, from 4 large limes

3 pieces fresh ginger, cut into matchsticks

2 tablespoon light soy sauce

2 tablespoon hoisin sauce

4 150g boneless firm white fish fillets, cut into 3 cm pieces

2 red capsicums, chopped

8 green onions, white ends only, trimmed, cut into 4 cm pieces

cooking oil spray

2 limes, cut in half

3 cup cooked long-grain white rice

2 bunches steamed buk choy, to serve

Method

1.Combine juice, ginger and sauces in a bowl. Pour two-thirds of the marinade into a small saucepan; set aside. Add fish to remaining marinade. Toss to coat. Cover with plastic food wrap. Chill for 20 minutes to marinate.

2.Thread fish, capsicum and onion onto 8 skewers; spray with oil. Heat a char-grill pan over moderate heat. Cook, turning occasionally, for 10 minutes or until cooked.

3.Meanwhile, spray lime with oil. Cook lime, cut-side down, for 3 minutes or until lightly charred.

4.Place reserved marinade over moderate heat. Cook for 2 minutes or until sauce thickens slightly. Serve skewers with grilled limes, rice and buk choy. Drizzle with sauce.

You’ll need 8 skewers. To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. To get more juice from a lime, use your palm to roll it back and forth on the kitchen bench before juicing. Buy limes in season, then freeze the juice in ice-cube trays. Store cubes in resealable food bags for later use. Zest trick: finely grate the lime peel for zest before you juice the lime.
Note

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