Fish Skewers with Lemongrass Chili Sauce

Ingredients

• 100 g egg noodles
• 250 g red cabbage (1/8 head)
• 2 carrots
• 1 red bell pepper
• Salt
• 3 tbsp Sesame oil
• 1 Lime (juice)
• 10 g mizuna (handful)
• 5 g coriander leaves (handful)
• 1 chili pepper
• 1 stalk lemongrass
• 750 g fish fillet (e.g., cod)
• 1 tbsp palm sugar
• 2 tbsp fish sauce
• 1 tbsp ketjap manis (Indonesian soy sauce)
• 2 tsp tamarind paste

Instructions

1. 1.

   Cook noodles according to package instructions in plenty of boiling salted water until al dente; drain and set aside. Meanwhile, finely shred the red cabbage, peel and julienne the carrots, halve the bell pepper, remove seeds, wash and julienne.

2. 2.

   Combine all prepared vegetables in a bowl, lightly salt and let stand for about 10 minutes. Then mix with 1 tbsp sesame oil and 2/3 of the lime juice. Cut noodles into smaller pieces and fold in. Rinse and pat dry mizuna and coriander leaves.

3. 3.

   For the fish, halve the chili pepper lengthwise, remove seeds, wash and cut into thin strips. Wash lemongrass, peel off outer layer and slice only the pale part into very fine slices. Pat fish fillet dry, cut into 2–3 cm pieces and skewer onto eight wooden sticks. Heat remaining oil in a pan. Sear skewers for 5–6 minutes over medium heat on all sides.

4. 4.

   Remove fish from pan. Add chili and lemongrass and steam for 3 minutes. Add sugar, fish sauce, ketjap manis, remaining lime juice, tamarind paste and 75 ml water. Simmer for another 2–3 minutes. Return skewers to the sauce and toss for about 1 minute.

5. 5.

   Arrange salad with coriander leaves and mizuna on plates. Place two skewers beside each plate and drizzle sauce over them.