Thai-style barbecued seafood

title="Thai-style barbecued seafood"
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• 4:30 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Dust off your barbecue for this fabulous Thai-style barbecued seafood favourite!

Featured in
Nutrition information, Main recipes

Ingredients

• 1 (200g) salmon fillet


• 1 (200g) blue-eye fillet


• 1kg medium green prawns, peeled, deveined, tails intact


• 4 cleaned calamari hoods


• Steamed jasmine rice, to serve


• Barbecued lime halves, to serve

Thai-style marinade

• 2 tablespoons kecap manis (sweet soy sauce )


• 2 tablespoons brown sugar


• 2 garlic cloves, crushed


• 3cm piece fresh ginger, cut into thin matchsticks


• 1 stick lemongrass (white part only), finely chopped


• 2 tablespoons lime juice


• 2 tablespoons sweet chilli sauce


• 4 kaffir lime leaves, vein removed, thinly sliced


• 2 teaspoons fish sauce

Method

• 
  
  
  Step 1
  
  
  
  
  Make Thai-style marinade: Combine kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chilli sauce, kaffir lime leaves and fish sauce in a jug.
  
  
  

  
  

  
  



• 
  
  
  Step 2
  
  
  
  
  Cut fish into quarters. Cut calamari in half. Score inside flesh and cut into 3cm-wide pieces. Place seafood in a large bowl. Pour over marinade. Toss to coat. Refrigerate for 4 hours.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Drain seafood from marinade. Heat a barbecue chargrill or chargrill pan over medium heat. Cook blue-eye, for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Cook salmon, prawns and calamari for 2 to 3 minutes each side or until salmon is just cooked through, prawns have turned pink in colour and calamari is cooked through.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Serve with steamed jasmine rice and barbecued lime halves.
  
  
  

• High protein


• Low fat

Nutrition

• 2800 kj

  Energy




• 7.7g

  Fat Total




• 1.9g

  Saturated Fat




• 1.5g

  Fibre




• 73.4g

  Protein




• 445mg

  Cholesterol




• 1591mg

  Sodium





• 73.3g

  Carbs (total)

All nutrition values are per serve

Notes

Allow 4 hours refrigeration time.

• Author: Kim Coverdale


• Image credit: Cath Muscat


• Publication: Super Food Ideas

Source: taste.com.au