Teriyaki swordfish kebabs

    1 hour 5 minutes

    Teriyaki is a popular cooking style in Japan. The teriyaki marinade for fish or meat is made with soy sauce, rice wine and sugar and can be bought ready made from most supermarkets. It is intense, so you only need to use a little.

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    Serves: 4 

    • 550 g thick swordfish steaks
    • 4 small red onions, quartered
    • 1 large yellow capsicum, seeded and cut into 16 cubes
    • 2 limes, each cut into 8 slices
    • 2 tablespoons chopped fresh coriander to garnish
    • Marinade
    • 3 tablespoons teriyaki marinade
    • 1 tablespoon clear honey
    • 1 teaspoon sesame oil
    • 1 garlic clove, crushed
    • Sweet chilli noodles
    • 250 g fine Chinese egg noodles
    • 1 tablespoon sunflower oil
    • 2 garlic cloves, sliced
    • 1 tablespoon finely chopped fresh ginger
    • 120 g snow peas, sliced
    • 6 spring onions, shredded
    • 3 tablespoons sweet chilli sauce
    • 2 tablespoons reduced-salt soy sauce

    Preparation:55min  ›  Cook:10min  ›  Ready in:1hour5min 

    1. If using wooden skewers, soak them in cold water for at least 30 minutes. Preheat the grill to high.
    2. Cut the swordfish into 24 bite-sized pieces. Mix together the marinade ingredients in a bowl, add the fish and toss to coat. Thread the fish onto 8 skewers, alternating the cubes with the onions, capsicum and limes.
    3. Grill or barbecue the kebabs for 8–10 minutes or until the fish is just cooked but still very slightly translucent in the centre and all the ingredients are golden-brown. Turn the kebabs halfway through the cooking and baste with the remaining marinade.
    4. While the kebabs are cooking, prepare the noodles. Place the noodles in a saucepan of boiling water, bring back to the boil and simmer for 3 minutes. Or cook the noodles according to the packet instructions. Drain well. Heat the oil in a wok over a high heat and cook the garlic and ginger for 30 seconds. Add the snow peas and spring onions and stir-fry for 1 minute. Add the noodles with the sweet chilli and soy sauces, and stir and toss together for 1–2 minutes.
    5. Spoon the noodle mixture onto warm plates and top with the fish kebabs. Garnish with the chopped coriander and serve.


    Swordfish is an excellent source of vitamin B12, which apart from its role in the formation of red blood cells is involved in maintaining a healthy nervous system, as it helps to form the protective sheath around nerves.

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