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Thai-style barbecued seafood
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Prep Time:
270 minutes
Cook Time:
15 minutes
Total Time:
285 minutes
Fire up the grill for this delicious Thai-style seafood BBQ!
Ingredients:
  • 200g salmon
  • 200g blue eye fillet
  • 1kg medium green prawns, peeled, deveined, tails intact
  • 4 cleaned calamari hoods
  • Steamed jasmine rice, to serve
  • Barbecued lime halves, to serve
  • 40.00 ml kecap manis (sweet soy sauce )
  • 32.00 gm brown sugar
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, cut into thin matchsticks
  • 1 stick lemongrass (white part only), finely chopped
  • 42.00 gm lime juice
  • 44.00 gm sweet chilli sauce
  • 4 makrut lime leaves, vein removed, thinly sliced
  • 12.20 gm fish sauce
Instructions:
  • Prepare a flavorful Thai-style marinade by mixing kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chili sauce, makrut lime leaves, and fish sauce in a jug.
  • Cut the fish into quarters and the calamari in half. Score the inside flesh and cut it into 3cm-wide pieces. Place the seafood into a large bowl and pour over the marinade. Toss everything together to ensure it's coated evenly. Refrigerate for 4 hours.
  • Pat dry the seafood with paper towels to remove excess marinade. Preheat a barbecue chargrill or chargrill pan over medium heat. Cook the blue-eye for 3 to 4 minutes on each side until golden brown and fully cooked. Transfer to a plate and cover to keep warm. Cook the salmon, prawns, and calamari for 2 to 3 minutes on each side until the salmon is cooked, prawns are pink, and calamari is tender. Enjoy!
  • Enjoy with fragrant steamed jasmine rice and grilled lime halves.

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