How To Make Suya Swordfish

  • TEST KITCHEN NOTES
    Swordfish’s meaty taste and texture take to grilling beautifully. Kitchen Butterfly’s peanut marinade enhances the partnership, cloaking each strip of fish in a spicy, tangy, mildly sweet sauce that caramelizes gently on the grill, lending a mild smokiness. Using homemade peanut butter is a nice touch, and a spritz of fresh lime juice before eating is a must. – A&M —The Editor.
  • How To Make Suya Swordfish

  • How To Make Suya Swordfish
  • Suya Swordfish
    400g swordfish steak, cut into 8 long thick strips
    Portion of peanut butter, recipe below
    1 teaspoon chili pepper
    1teaspoon sweet paprika
    1 teaspoon sea salt
    1 teaspoon ground ginger
    1 -2 tablespoons lime juice
    Thinly sliced red onions, tomatoes, lime halves and coriander leaves, to serve
    Peanut Butter
    1/2 cup roasted unsalted peanuts, skinned
    1/4 – 1/2 cup vegetable oil
    Pinch of salt.
    Suya Swordfish
    Make the peanut paste by combining peanut butter, paprika, chili pepper, salt, ground ginger and lime juice.
    Stir well and taste. Adjust spices as necessary
    Place fish strips in a large bowl and pour peanut sauce over it, then using your hands, mix well ensuring the pieces are coated with the sauce.
    Leave to marinate for a few hours or overnight.
    When ready to cook, prepare the bbq and let the coals heat up till fiery red.
    Then pass (soaked wooden) skewers through each piece of swordfish, and place on an oiled rack. Let cook for 5-6 minutes on one side, then flip over and let the other side cook for 2-3 minutes. If not ready, remove to part of grill where heat is indirect and let cook till ready.
    Serve with thinly sliced red onions, sliced cherry tomatoes, lime halves and coriander leaves.
    Peanut Butter
    In a blender or food processor, grind the peanuts till they are crushed. The ground nuts will stick to the sides of the mixing container, so using a spatula, loosen bits from the bottom and round the sides.
    Then add oil, drizzling in along with a pinch of salt, blending till you get a ‘thick cream’ consistency.
    Use as directed above.

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