Thai-style barbecued seafood

SERVES 4 // Prep 4 hours 30 mins // Cook 15 mins INGREDIENTS

METHOD

Step 1

1 (200g) salmon fillet 1 (200g) blue-eye fillet 1kg medium green prawns, peeled, deveined, tails intact 4 cleaned calamari hoods Steamed jasmine rice, to serve Barbecued lime halves, to serve THAI-STYLE MARINADE 2 tablespoons kecap manis (sweet soy sauce ) 2 tablespoons brown sugar 2 garlic cloves, crushed 3cm piece fresh ginger, cut into thin matchsticks 1 stick lemongrass (white part only), finely chopped 2 tablespoons lime juice 2 tablespoons sweet chilli sauce 4 Kaffir lime leaves, vein removed, thinly sliced 2 teaspoons fish sauce

Make Thai-style marinade: Combine kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chilli sauce, Kaffir lime leaves and fish sauce in a jug.

Step 2

Cut fish into quarters. Cut calamari in half. Score inside flesh and cut into 3cm-wide pieces. Place seafood in a large bowl. Pour over marinade. Toss to coat. Refrigerate for 4 hours.

Step 3

Drain seafood from marinade. Heat a barbecue chargrill or chargrill pan over medium heat. Cook blue-eye, for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Cook salmon, prawns and calamari for 2 to 3 minutes each side or until salmon is just cooked through, prawns have turned pink in colour and calamari is cooked through.

Step 4

Serve with steamed jasmine rice and barbecued lime halves.

RECIPE Kim Coverdale, Super Food Ideas

PICTURE Cath Muscat