Quick & Easy

Hoisin seafood skewers with ginger salad

hoisin seafood skewers with ginger salad



1.Preheat oven to 240°C (220°C fan-forced). Oil oven tray; line with baking paper.
2.Shell and devein prawns, leaving tails intact. Cut fish into 16 pieces. Thread seafood, alternately, onto eight skewers; place on tray.
3.Combine sauces in small jug, drizzle half the sauce mixture over skewers; turn to coat in sauce. Roast skewers about 10 minutes, or until seafood is cooked through.
4.Combine remaining sauce mixture, vinegar, sprouts, capsicums, onion, coriander and ginger in large bowl; toss to combine.
5.Serve seafood skewers with salad.

We used ling fillets in this recipe, but you can use your favourite white fish fillet. You need to soak eight bamboo skewers in cold water for at least an hour to prevent them from scorching during cooking. Serve the skewers with lime wedges, if you like.


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