Sugarcane Swordfish Sticks |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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An unusual take on the Vietnamese sugarcane prawns. Great for the barbeque. You need to marinate the fish overnight. Ingredients:
200 ml fresh lime juice |
1 teaspoon grated fresh ginger |
sweet chili sauce |
fresh ground pepper |
1 kg swordfish steak, cut into cubes |
sugar cane, peeled and trimmed into sticks or |
12 wooden skewers, soaked in water 20 minutes |
1 red capsicum (bell pepper) |
1 green capsicum (bell pepper) |
Directions:
1. Blend together lime juice, ginger, chilli sauce and pepper.
2. Place fish in bowl coat in marinade.
3. Cover and refrigerate overnight.
4. Slice capsicums into 3cm cubes.
5. Alternately thread fish, capsicum onto skewers.
6. Cook on barbeque until done to your liking.
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