Thai Fish Skewers

I have an abundance of Kaffir Lime leaves so I need to do a few more recipes with them.  I did the Lindt chocolate the other day which was different, I just love the aroma and flavour they give to all sorts of things.  As you can see from clicking on the chocolate recipe it doesn’t just have to be Thai.

My partner Simon needs to lower his cholesterol so what a perfect appliance the Steam Oven is going to be to try to conquer this!  We are going to increase our intake of fish, cut back on the bad fats (which sadly means no Thai curries for a while) and eat lots of grains.  We already eat heaps of fruit and vegetables but I have to admit to cooking and eating too many puddings in this chilly weather….

Try to marinade for about 1/2 hour.  Don’t leave it too much longer than this because the lime juice will start to cook the fish.

Ingredients:

600g firm white fish fillets
1 tablespoon of chopped coriander roots, leaves and stalks
1 teaspoon of grated ginger
1 finely chopped small chilli, seeds removed
1 spring onion, finely chopped
1 tablespoon of fish sauce
1 tablespoon of low salt soy sauce
1 tablespoon of lime juice + a little of the rind grated finely
1 teaspoon turmeric
1 teaspoons of palm sugar, grated or 1 tsp brown sugar
Black pepper

Method:

Trim fish and cut into 2cm cubes
Place all the other ingredients into a bowl, add fish, cover and refrigerate 1/2 hour.
Thread a Kaffir lime leaf onto a skewer, followed by some fish until you have required number of skewers.

Pictured above is only 450g of fish

Steam @ 90°C for 5 minutes or until fish is cooked when tested.  5 minutes was perfect, it just melted in your mouth.
Serve with Steamed Jasmine rice (or Brown rice if your being good), a lime cheek to squeeze over and some steamed green vegetables.  The fish gives you some nice juices which are fairly salty because of the marinade so don’t salt the rice for this dish.

So healthy!

Recipe adapted from Miele