John and Lisa are in their Weekend Kitchen today with a menu perfect for feeding a crowd. Here are John's Seafood Skewers which are great for the barbeque or the griddle.
20ml veg oil
50ml dark soy
1 tsp chinese 5 spice
1 tsp ginger paste or 1 small piece of ginger grated
50ml lime juice, plus extra for wedges
500g monkfish, cleaned and cut into 3cm x 3cm cubes
12 prawns, peeled with head on
1 red onion, peeled and cut into thin wedges
2 red peppers, deseeded and cut into rough chunks
Cooked white rice to serve
3 spring onions, finely sliced on an angle
20ml sesame oil
Ginger & Spring Onion Salad
60ml vegetable oil
20ml sesame oil
20g fresh ginger, very finely sliced into matchsticks
4 spring onions
Small bunch coriander, roughly chopped to garnish
1. Mix the vegetable oil, soy sauce, Chinese 5 spice, ginger and lime juice together in a large bowl. Add the fish and mix until well coated in the marinade.
2. Thread on everything alternately onto metal skewers and drizzle with olive oil. Heat a griddle pan or frying pan on a high heat then place in the skewered fish and cook for 3 or 4 minutes, turn and repeat, drizzling with a little extra marinade, cooking everything for a further 2 minutes until cooked through. Take the skewers off the heat and place them on a large platter.
3. Take your cooked rice and stir through the spring onions and sesame oil then serve on the side. I like to pack mine into a little greased bowl and turn it out into little domes.
4. Sprinkle the fish skewers with the ginger and the spring onions then heat the oils in a small pan, when the oil is smoking hot pour it over the garnish on top of the fish so it cooks the ginger and releases all the wonderful flavours. Serve with extra limes wedges.