Fijian Fish Steaks Recipe
Ingredients
| 6 swordfish, tuna or shark steaks, skinned | ||
| 400 g/14 oz/1 large can of coconut milk | ||
| 45 ml/3 tbsp sunflower oil | ||
| Garlic | 2 Clove (5gm), crushed | |
| 5 ml/1 tsp grated fresh root ginger | ||
| 1 small green chilli, seeded and chopped | ||
| 15 ml/1 tbsp chopped coriander | ||
| Grated rind and juice of 1 lime | ||
| Lime wedges | ||
| Sprigs of coriander | ||
| Wild Rice Salad | ||
Directions
Wipe the fish so that it is clean and dry, then place in a single layer in a large shallow dish, arranging so that they do not overlap.
Mix together 45 ml/3 tbsp of the coconut milk and the remaining ingredients and pour over the fish.
Leave to marinate for at least 2 hours, turning once.
Drain off the marinade into a saucepan.
Add the remaining coconut milk and bring to the boil.
Boil rapidly until reduced by half, stirring occasionally.
Season to taste.
Keep warm at the side of the barbecue.
Barbecue the fish steaks for about 4-5 minutes on each side until cooked through, turning once.
Spoon a little of the warm sauce on to serving plates.
Top with the fish, garnish with lime wedges and sprigs of coriander and serve with Wild Rice Salad.
Mix together 45 ml/3 tbsp of the coconut milk and the remaining ingredients and pour over the fish.
Leave to marinate for at least 2 hours, turning once.
Drain off the marinade into a saucepan.
Add the remaining coconut milk and bring to the boil.
Boil rapidly until reduced by half, stirring occasionally.
Season to taste.
Keep warm at the side of the barbecue.
Barbecue the fish steaks for about 4-5 minutes on each side until cooked through, turning once.
Spoon a little of the warm sauce on to serving plates.
Top with the fish, garnish with lime wedges and sprigs of coriander and serve with Wild Rice Salad.
Chef
