Spicy Lemongrass Ginger Halibut Satays
Halibut stands up well to bold flavours. Cooked on the BBQ this recipe is perfect for the patio and dining al fresco.
1 fillet of halibut (about 400 grams), skin removed
1 can (400ml) Cha’s Organics lemongrass-ginger coconut milk
1 teaspoon toasted sesame oil
½ teaspoon red chili flakes
½ teaspoon dried oregano
½ teaspoon black sesame seeds
½ teaspoon white sesame seeds
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons water
4 large green onions
1 cup basmati rice
Lime wedges to garnish
1. Slice the halibut into 1” thick strips and place in a shallow glass dish.
2. Stir together 3 tablespoons lemongrass-ginger coconut milk, chili flakes, oregano, sesame seeds, salt and pepper. Pour over fish and mix gently so all the fish is covered in the marinade. Thread halibut strips onto short skewers and set aside.*
3. Rinse the basmati rice and drain well. Into a pot over medium high heat, add the rice, remainder of coconut milk and 2 tablespoons water and a pinch of salt. Bring to a simmer, stir once, cover and turn heat to low. Cook for 18 minutes. Turn off the heat and allow rice to rest for 10 minutes.
4. Preheat your BBQ or outdoor grill. Brush grill with a neutral vegetable oil.
5. Place green onions and halibut on the grill. Cook for about 3-4 minutes, until the halibut releases easily from the grill. Flip both the halibut and green onions once and cook for another 2 minutes.
6. Remove and serve with the rice and a wedge of lime.
*if using bamboo don’t forget to soak for at least 30 minutes to prevent burning
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