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Swordfish skewers with chilli peanut dressing
Swordfish skewers with chilli peanut dressing
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Grill swordfish skewers for a hearty and flavorful dish.
Ingredients:
  • 165ml soy sauce
  • 32.00 gm brown sugar
  • 4 x 200g swordfish fillets, cut into 3cm pieces
  • 80ml peanut oil
  • 8 red (Asian) eschalots (see notes), finely chopped
  • 2 long red chillies, seeds removed, finely chopped
  • 4 garlic cloves, finely chopped
  • 3cm piece of ginger, grated
  • 80g brown sugar
  • 48.80 gm fish sauce
  • Juice of 2 limes, plus wedges to serve
  • 50g peanuts
  • 62.50 ml chopped coriander, plus extra leaves to serve
Instructions:
  • Immerse 8 wooden skewers in chilled water for 30 minutes (or opt for metal skewers).
  • In a bowl, mix together soy sauce and sugar until sugar dissolves. Add fish and let marinate for 10 minutes.
  • Heat 1 tablespoon of oil in a pan over medium heat. Sauté eschalot until golden, about 3-4 minutes. Add chilli, garlic, and ginger, and cook for 1 minute until fragrant. Sprinkle sugar over the mixture and let it caramelize for 2-3 minutes, stirring occasionally. Remove from heat and stir in fish sauce, lime juice, nuts, coriander, remaining 1/4 cup of oil, and 1 1/2 tablespoons of water. Adjust seasoning for a perfect blend of sweet, sour, salty, and spicy flavors. Transfer the dressing to a serving bowl.
  • Heat up your barbecue or chargrill pan until it's nice and hot. Skewer the fish that you soaked onto the skewers. Grill them for 1-2 minutes on each side until they have a lovely charred exterior and are perfectly cooked through.
  • Sprinkle coriander leaves over the swordfish skewers and accompany with lime wedges and chili peanut dressing.

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