KID-FRIENDLY FISH KEBABS IN 30 MINUTES
750g firm white fillets, cut into 3cm pieces (see notes) 1 tablespoon sesame oil 1 long red chilli, thinly sliced 1 stick lemongrass, trimmed, halved, bruised 1/4 cup brown sugar 1 1/2 tablespoons fish sauce 1 tablespoon kecap manis 1 tablespoon lime juice 2 teaspoons tamarind purée (see notes) 2 tablespoons chopped fresh coriander leaves, plus extra sprigs to serve 315g packet Thai-style salad kit 100g packet original fried noodles
Thread fish onto skewers. Heat oil in a large frying pan over medium-high heat. Add skewers. Cook, turning occasionally, for 5 to 6 minutes or until just cooked through. Transfer to a plate. Step 2 Add chilli and lemongrass to pan. Cook, stirring, for 1 minute or until fragrant. Add sugar, fish sauce, kecap manis, lime juice, tamarind and 1/3 cup water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 2 to 3 minutes or until sauce thickens. Stir in coriander. Step 3 Add skewers to pan. Cook, turning to coat in sauce, for 1 to 2 minutes or until heated through. 4 Meanwhile, toss salad with noodles to combine. Serve skewers and salad sprinkled with coriander sprigs.