Hapuku skewers with autumn slaw
( SERVES 4 )
Photo by Babiche Martens
A fast favourite in our house is chunky hapuku kebabs — fresh, tasty and served with a simple coleslaw. When it comes to creating a crunchy slaw, the key is to not salt it too early or it will become soggy. The salt draws the water out of the cabbage — there is nothing worse than a puddle at the bottom of your salad bowl.
Fresh bread or a bowl of rice will make this complete. If you don’t make your own sweet chilli sauce, bought is fine. When limes are in the shops I squirt them on everything. This is no exception.
|600 g||Hapuka fillets, cut into 2cm cubes|
|1||Lime, zest and juice|
|2 Tbsp||Olive oil|
|3 cloves||Garlic, crushed|
|2 tsp||Sesame seeds|
|2 cups||Red cabbages, shredded|
|2 cups||White cabbage, shredded|
|1||Spring onion, finely chopped|
|½ cup||Chopped parsley|
|½ cup||Chopped fresh coriander|
- Place hapuku, lime, oil, garlic, salt, pepper and sesame seeds in a bowl. Leave to marinate for 20-30 minutes. Thread cubes on to skewers.
- To make the slaw, combine the cabbages, spring onion, parsley and coriander in a large bowl. Combine with dressing just before serving and season with salt and pepper.
- Preheat a grill or pan to high. Cook skewers for 4 minutes each side until just cooked through. Serve with slaw and lime wedges.