Kingfish Anticucho Skewers

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      10 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

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 . . .


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


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.