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Megan

Swordfish Skewers with Asian Coleslaw

Swordfish Skewers with Asian Coleslaw
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Try Megan's Swordfish Skewers with Asian Coleslaw from Week 3 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • 4 tbls Lime juice
  • 6 cloves Garlic, sliced
  • 6 tbls Olive Oil
  • 1 ½ tsp Sea Salt
  • Freshly ground black pepper
  • 5 x medium Swordfish Steaks cut into 3 pieces
  • 3 cups Chinese Cabbage, finely sliced
  • 1 ½ cups Snow Peas, finely sliced on the diagonal
  • 3 sticks Celery, cut into thin long batons
  • 6 Spring Onions, finely sliced on the diagonal
  • 10 fresh Kaffir Lime leaves
  • 1 tbls Sesame Seeds

Salad Dressing

  • 3 tbls Sesame Oil
  • 1 ½ light Soy Sauce
  • 4 ½ tbls Balsamic Vinegar
  • 6 tbls Caster Sugar
  • 9 tbls lime juice
  • 4 chillies, deseeded and finely chopped
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Method

  1. Soak 5 wooden skewers in water
  2. Place lime juice, garlic, oil, salt and pepper in a bowl and stir to combine. Add swordfish pieces and leave to marinate for at least 1 hour in the fridge
  3. Place cabbage, snow peas, celery and spring onion in a bowl and toss to combine. Cover and refrigerate
  4. Assemble by alternating 3 pieces of swordfish with 2 kaffir lime leaves on each skewer
  5. Combine dressing and salad.
  6. Divide between plates
  7. Heat BBQ on high heat and cook each skewer for 2 minutes on each side

Salad Dressing

  1. Pace sesame oil, soy sauce, balsamic vinegar, sugar, lime juice and chillies in a bowl and combine
  2. Combine dressing and salad
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