Fish skewers with lime, ginger and rocket
We used swordfish steaks in this recipe, but any firm white fish fillet will be fine. Cover the ends of the bamboo skewers in foil to prevent them from scorchin
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Ingredients
- 750 grams (1½ pounds) white fish fillets
- 1 tablespoon sesame oil
- 2 teaspoons finely grated lime rind
- 2 tablespoons lime juice
- 3 limes, extra, cut into wedges
- 60 grams (2 ounces) baby rocket leaves (arugula)
- 2 tablespoons thinly sliced pickled ginger
- 1 tablespoon ginger pickling liquid
- 2 tablespoons kecap manis
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