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!

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