Satay Swordfish Skewers with coconut rice


  • 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!


  • A good array of locally caught wet fish and a superb take away with outside covered seating. Was recommended to us as the best fish and chips in town and we would agree.

    “Great fish and chips” – Visited March 2017

    via Trip Advisor
  • This was fish and chips done to perfection. Thick crunchy fish cocktails, calamari rings, prawn cutlets and chips were all fantastic.

    “Very best fish and chips ever”

    via Trip Advisor
  • The fisherman’s co-op is your one stop shop for both a tasty seafood lunch and to purchase fresh seafood for dinner. Highly recommended the fisherman’s basket for two, it was easily enough to fill both our bellies. We then purchased a fresh kilo of prawns to take home.

    “Seafood lunch and fresh fish takeaway”

    via Trip Advisor
  • 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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