Ingredients
| FOR THE KEBABS | |
| 500g skinless, boneless monkfish or other firm-fleshed fish | |
| 2 tablespoons peanut oil | |
| 1 teaspoon minced chilli | |
| ½ cup finely chopped mint | |
| 2cm piece of ginger, peeled, grated finely grated | |
| zest of 1 lime | |
| 1 tablespoon rice wine vinegar | |
| 2 tablespoons oyster sauce | |
| 1 red capsicum, cut into 4cm pieces | |
| 8-12 kaffir lime leaves | |
| THAI NOODLE SALAD | |
| juice of 2 limes | |
| 1 tablespoon fish sauce | |
| 1 tablespoon rice wine vinegar | |
| 2 tablespoons palm sugar, crushed | |
| 1 red chilli, deseeded, finely chopped | |
| 1 clove garlic, crushed | |
| 3cm piece of ginger, peeled, grated | |
| ¼ Chinese or savoy cabbage, thinly sliced | |
| 2 cups finely grated carrot (about 3 medium carrots) | |
| 4 spring onions, thinly sliced | |
| 100g fine rice vermicelli noodles | |
| ½ cup coriander, finely chopped | |
| ¼ cup mint leaves | |
| ½ cup Thai basil leaves (optional) | |
| 4 tablespoons roasted peanuts, finely chopped |
These zingy fish kebabs are perfect for a summer meal. The original recipe came from issue 8, and it’s hard to believe we were lacking in so many essential ingredients for a Thai recipe back in 1988 – pasta bows were used instead of rice noodles, bay leaves stood in for kaffir lime leaves, and there was no fish sauce! If you can remember to soak the bamboo skewers overnight they last well on the barbecue.
Instructions
| 1. | FOR THE KEBABS |
| 2. | Cut the fish into 3cm pieces and put in a bowl with the oil, chilli, mint, ginger, lime zest, rice wine vinegar and oyster sauce and mix well. |
| 3. | Leave to marinate for about 1 hour. |
| 4. | Thread 3 pieces of fish onto each soaked bamboo skewer, alternating with pieces of capsicum and kaffir lime leaves. |
| 5. | Heat the barbecue to hot and cook the kebabs for 4 minutes, turning once. |
| 6. | Serve with the following Thai noodle salad. |
| 7. | THAI NOODLE SALAD |
| 8. | In a large serving bowl, whisk together the lime juice, fish sauce, rice wine vinegar, palm sugar, chilli, garlic and ginger. |
| 9. | Add the cabbage, carrot and spring onions and toss. |
| 10. | Cover and leave to marinate in the fridge for 1 hour. |
| 11. | Put the vermicelli in a bowl and cover with boiling water. |
| 12. | Leave for 5 minutes or until soft then drain well and rinse with cold water. |
| 13. | Add to the salad but don’t mix in until you’re ready to serve. |
| 14. | Before serving, add the herbs to the salad and toss well then sprinkle with the peanuts. |
Recipe and Food Styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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