Satay Swordfish Skewers with coconut rice


Method

  • Remove swordfish skin and cut into cubes, marinate in your favourite satay sauce mixed with chopped coriander, refrigerate for 10-15minutes.
  • While your swordfish is marinating it’s time to prepare your coconut rice!
  • Rinse jasmine rice under cold water until water runs clear
  • Place rice into rice cooker with along with 2 cups of water, 1 cup of ‘ayam’ coconut milk, kaffir lime leaves and a good pinch of salt. set rice cooker to “on” or “cook”.
  • Place marinated swordfish cubes onto skewers and sear in a hot pan or on a bbq hotplate.
  • Once your rice cooker “clicks “over to “warm” break rice up with chopsticks or spoon and add shredded coconut, taste to check flavour and add more salt if required.

*serve skewers on jasmine rice with a little extra satay sauce, coriander and enjoy!

Other RECIPES YOU MAY LIKE

  • My wife and I ordered grilled swordfish. It took some time until it was done, but then we each got a nicely grilled piece about the size of a T Bone steak. Our daughter liked the salad. It might not be the place for a formal dinner but if you are hungry for fish at a reasonable price it’s certainly worth going there.

    “Excellent fish”

    via Trip Advisor
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    “Great location, great fish. great choice”

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    “Very best fish and chips ever”

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  • Best cooked fish and chips I have had in so long and I live in a fishing town. Fish was fresh and cooked to perfection.

    “Yummy!” – Visited January 2017

    via Trip Advisor
 

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