Kecap manis fish and mushroom skewers

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Kecap manis fish and mushroom skewers
  • 2 tablespoon salt-reduced soy sauce
  • 1/4 cup (60ml) kecap manis
  • 2 clove garlic, crushed
  • 3 green onions (scallions), chopped finely
  • 600 gram (1¼ pounds) skinless white fish fillet, cut into 2.5cm (1-inch) pieces
  • 8 medium swiss brown mushrooms (180g), halved
  • 600 gram (1¼ pounds) buk choy, chopped coarsely
  • 2 tablespoon water
  • 1 lime, cut into wedges


Kecap manis fish and mushroom skewers
  • 1
    Combine sauces, garlic and onion in large bowl; add fish and mushrooms. Thread mushrooms and fish onto eight skewers. Reserve marinade.
  • 2
    Cook skewers, in batches, in heated oiled large frying pan. Remove from pan; cover to keep warm.
  • 3
    Add buk choy, reserved marinade and the water to same pan; bring to the boil. Reduce heat, simmer until buk choy is wilted. Season to taste.
  • 4
    Serve buk choy with skewers and lime wedges.


We used ling fillets in this recipe.

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