2/3 cup (165ml) soy sauce
2 tablespoons brown sugar
4 x 200g swordfish fillets, cut into 3cm pieces

Chilli peanut dressing
1/3 cup (80ml) peanut oil
8 red Asian eschallot finely chopped
2 long red chillies, seeds removed, finely chopped
4 garlic cloves, finely chopped
3cm piece of ginger, grated
1/3 firmly packed cup (80g) brown sugar
2 tablespoons fish sauce
Juice of 2 limes, plus wedges to serve
1/3 cup (50g) roasted unsalted peanuts, chopped
1/4 cup chopped coriander, plus extra leaves to serve


1. Soak 8 wooden skewers in cold water for 30 minutes (or use metal skewers)
2. Combine soy and sugar in a bowl, stirring to dissolve sugar
3. Add fish set aside to marinate for 10 minutes

1. Heat 1 tablespoon oil in a pan over medium heat 
2. Cook eschallot stirring 3-4 minutes until golden
3. Add chilli, garlic and ginger, cook, stirring 1 minute or until fragrant
4. Add sugar and cook, stirring occasionally 2-3 minutes until starts to caramelise
5. Remove from heat add fish sauce, lime juice, nuts, coriander
6. Add remaining 1/4 cup oil and 1 1/2 tablespoons water, adjust flavours to taste 
7. Should have a balance of sweet, sour, salty and hot
8. Transfer to a serving bowl
9. Preheat a barbecue or char grill pan on high heat
10. Thread fish onto soaked skewers 
11. Grill 1-2 minutes each side until charred and just cooked through
12. Garnish with coriander leaves and serve with lime wedges and chilli peanut dressing


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