Asian-Style Fish Kebabs
SERVES: 4 DIFFICULTY: Easy
A great alternative to have a a barbecue – spicy and colourful.
1/4 cup Soy Sauce
1 Lime Lime juice + Rind
1 tablespoon Brown Sugar
1 Garlic clove, crushed
1 teaspoon Wasabi
500g Thick tuna pieces, cut into 2cm cubes
6 Bamboo Skewers, soaked in warm water
6 Shallots, cut into 3cm lengths
6 Cherry Tomatoes, halved
4 x 90g Hakubaku Somen Noodles
1. Preheat grill or barbecue plate to medium.
2. Combine soy, lime juice and rind, brown sugar, garlic and wasabi in a bowl. Add tuna, turning to coat. Stand for 10-15 minutes.
3. Thread tuna onto skewers alternating with green onions and cherry tomatoes. Grill or barbecue for 5-10 minutes, turning and basting as required. Serve with noodles and remaining marinade.