Kingfish Anticucho Skewers

Name: Kingfish Anticucho Skewers
Cook time: 10 min
Total time: 10 min
Yield: Serves — 2 sharing
Cuisine: Japan
Ingredients: 250 ml (9 fl oz) anticucho base; lime cheeks to serve; 1 x 200 g (7 oz) kingfish fillet, sliced into bite-size chunks; 2 spring onions, sliced into 2 cm (¾ in) lengths

Preparation info

Serves —
2
sharing

Difficulty
Medium
Ready in
10 min

Appears in

Masu

By Nic Watt

Published 2016

About

While I was travelling in Peru we came across anticucho restaurants serving all sorts of meat and fish. These restaurants were traditionally for peasants, so they had all the offal – heart, lungs, you name it. Today the flavours remain the same but the meat has improved somewhat . . .

Ingredients

1 x 200 g (7 oz) kingfish fillet, sliced into bite-size chunks
2 spring onions, sliced into 2 cm (¾ in) leng

Asia
Americas
Japan
Peru
Fish course
Pescatarian
Gluten-free

Method

Soak two wooden skewers in water.

Heat your barbecue to hot.

Skewer the kingfish pieces, placing a length of spring onion between each piece of fish.

Baste the skewers in the anticucho base and quickly cook over a high heat to get nice caramelised edges, about 3 minutes. Baste a couple of times while cooking.

Serve the skewers with lime cheeks.