Huon Salmon Lemongrass Skewers

Bahan-bahan

• 700g Huon Salmon portions, skin off
• 4 lemongrass stalks
• Marinade:
• 4 cloves garlic
• 1 or 2 birds eye chilli, seeds removed and finely chopped
• 4 tbsp fish sauce
• 4 tsp soy sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 2 sudu besar extra virgin olive oil
• To serve:
• 1 cup mint leaves
• 1/2 cup crispy shallots
• 1 Julienned cucumber
• Lime wedges

Kaedah

1. 1
   Trim each lemongrass stalk to about 10cm long, then slice each stalk in half lengthwise to create 8 x 10cm skewers.
2. 2
   To make the marinade, combine all ingredients in a large bowl. Check for seasoning.
3. 3
   Cut salmon into 24 equal-sized cubes and add to the marinade. Toss well to combine and cover with plastic wrap. Set aside for 30 minutes.
4. 4
   Thread three pieces of salmon onto each piece of lemongrass to make 8 skewers.
5. 5
   Heat an oiled barbecue or char-grill plate to medium-high and cook skewers for about a minute on each of the 4 sides, until nicely charred.
6. 6
   Pile onto a platter and nestle the cucumber alongside the skewers. Then scatter fresh mint and crispy shallots over the top and serve with lime wedges on the side.