Simple Shark Satays – By Anthony Davies

Who doesn’t love a satay? Easy to eat, bursting with flavour and even tastier at a street food stall in Bali or Bangkok. It’s also easy to prepare this tasty treat at home. I’ve used shark meat to complement this month’s Featured Fish, but any firm fish like trevally or queenfish would work, or of course the traditional chicken. I’ve jazzed things up with a handful of prawns, scallop meat would also work well.

regulate the sauce consistency with white wine & coconut milk

INGREDIENTS

Satays

1 medium onion & 1 medium red capsicum, cut into 2cm dice

approx 300g firm boneless fish, cut in 2cm dice. Shark, trevally or queenfish is ideal

half a dozen large green prawns , peeled ,deveined & cut in half

juice of half a lemon combined with a slosh of olive oil for basting

bamboo satay sticks for the frypan or BBQ hotplate, metal ones for the BBQ grill so they don’t burn. I use Weber’s Kebab Set, the frame holds the kebabs or satays just above the grill flame, and the flat skewers stay turned when you turn ’em.

cut the ingredients into 2cm dice

Sauce

3 tablespoons crunchy peanut paste

Sambal Oelek (chilli paste) or fresh minced chilli to taste

2cm piece root ginger, grated

1 tablespoon Kecap Manis, sweet soy sauce

1/4 cup of dry white wine

1/4 cup coconut milk

oil for cooking

thread the skewers alternately with the vegie and seafood chunks.

METHOD

Heat a dash of oil to medium in a small frying pan.

Add the grated ginger and chilli, stir fry for a couple of minutes to release the flavour

add the peanut paste and Kecap Manis and stir till well blended, adding the wine a dash at a time to prevent sticking and burning. When the sauce is well mixed add the coconut milk gradually until the desired consistency is achieved, remove from the heat and keep warm.

Make up the satays with alternate pieces of capsicum , fish flesh, onion and prawn.

Heat your BBQ or large frypan to medium , brush the satays with the lemon/oil mixture and arrange on the rack or cooking surface. Turn regularly, basting each time until the fish and vegetables are starting to brown at the edges , about 15-20 minutes total cooking time.

Serve on a bed of rice, pouring over the sauce

serve on a bed of rice & pour over the sauce.