Have a satay party - small skewers of marinated meat make perfect finger-food.
Cut your fish into 2.5cm cubes. As party food, 2-3 pieces on the end of each skewer is the perfect amount. As a meal to serve 4-6, you can put more on each skewer and serve with rice and salad. This recipe will benefit from marinating the meat overnight, then skewering and cooking the next day. Use a hot grill and don’t turn them too often, so that you get nice caramelised grill marks on the meat.
|½||Orange, zest and juice|
|½||Lemon, zest and juice|
|1 handful||Fresh parsley, chopped|
|2 Tbsp||Fresh ginger|
|1 Tbsp||Olive oil|
|1 pinch||Salt and freshly ground black pepper|
|750 g||Kingfish, cubed (kingfish, kahawai, hapuku and monkfish work well too)|
|1 Tbsp||Coconut cream|
- In the food processor mix the zest and juice of ½ a lemon and ½ an orange with 1 green chilli, 1 small handful of chopped fresh parsley, 2 tbsp ginger, 1 tbsp capers, 1 garlic clove, 1 small spring onion, 1 tbsp olive oil and salt and freshly ground black pepper. Whizz to combine and add to freshly cut fish pieces.
- Mix through 500-750g cubed fish (kingfish, kahawai, hapuku and monkfish all make for sturdy fish satays). Marinate for at least an hour or overnight.
- Add 1 tbsp coconut cream to the mix just before skewering.
- Cook over a hot grill.