Fish kebabs with sweet chilli and lemongrass sauce

Fish kebabs with sweet chilli and lemongrass sauce

(3) Rate it

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

These kid-friendly fish kebabs will be on the table in just 30 minutes.

Featured in
Easy dinner recipes, Fish recipes


  • 750g firm white fish fillets, cut into 3cm pieces (see notes)
  • 1 tablespoon sesame oil
  • 1 long red chilli, thinly sliced
  • 1 stick lemongrass, trimmed, halved, bruised
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon kecap manis
  • 1 tablespoon lime juice
  • 2 teaspoons tamarind purée (see notes)
  • 2 tablespoons chopped fresh coriander leaves, plus extra sprigs to serve
  • 315g packet Thai-style salad kit
  • 100g packet original fried noodles


  • Step 1
    Thread fish onto skewers. Heat oil in a large frying pan over medium-high heat. Add skewers. Cook, turning occasionally, for 5 to 6 minutes or until just cooked through. Transfer to a plate.
  • Step 2
    Add chilli and lemongrass to pan. Cook, stirring, for 1 minute or until fragrant. Add sugar, fish sauce, kecap manis, lime juice, tamarind and ¹⁄³ cup water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 2 to 3 minutes or until sauce thickens. Stir in coriander.
  • Step 3
    Add skewers to pan. Cook, turning to coat in sauce, for 1 to 2 minutes or until heated through. 4 Meanwhile, toss salad with noodles to combine. Serve skewers and salad sprinkled with coriander sprigs.


  • 1982 kj


  • 18.2g

    Fat Total

  • 4.3g

    Saturated Fat

  • 3g


  • 43.6g


  • 75mg


  • 1378mg


  • 34g

    Carbs (total)

All nutrition values are per serve


We used blue-eye. You could use perch, ling, snapper or barramundi, if you prefer.
Find tamarind purée in the Asian foods aisle at the supermarket.

  • Author: Cathie Lonnie & Claire Brookman
  • Publication: Super Food Ideas



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