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Sweet chilli fish skewers with pickled cabbage salad
Sweet chilli fish skewers with pickled cabbage salad
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Prep Time:
30 minutes
Cook Time:
6 minutes
Total Time:
36 minutes
Simplify weeknight meals with easy sweet chili fish skewers.
Ingredients:
  • 1⁄250.00 ml rice wine vinegar
  • 40.00 gm caster sugar
  • 250g packet coleslaw mix
  • 1 carrot, grated
  • 4 radishes, trimmed, thinly sliced
  • 5 green onions
  • 137.50 gm sweet chilli sauce
  • 65.63 gm lime juice
  • 3cm piece fresh ginger, finely grated
  • 3 garlic cloves, crushed
  • 700g white fish fillets, cut into 3cm pieces
  • 18.40 gm rice bran oil
  • 12.00 gm sesame seeds, toasted
  • Steamed white long-grain rice, to serve
Instructions:
  • In a large bowl, combine vinegar and sugar. Stir until the sugar dissolves. Add coleslaw mix, carrot, and radish, and toss everything together. Let it sit for 30 minutes, stirring occasionally.
  • Cut the white and light green section of the onion into 3cm lengths, then thinly slice the dark green section. Set aside.
  • Combine sweet chili sauce, lime juice, ginger, and garlic in a large bowl, then mix well. Add the fish and ensure it is evenly coated. Thread alternating pieces of fish and onion onto skewers, keeping the marinade for later use.
  • Preheat a barbecue chargrill with a light drizzle of oil on medium-high heat. Grill skewers for 2 to 3 minutes on each side, basting with marinade halfway through, until fully cooked. Toss sesame seeds into coleslaw mixture. Serve fish skewers with steamed rice and garnish with sliced green onions.

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